Mushroom-filled Phyllo Triangles (Bourekakia Me Manitaria)


mushroom tiropetes

Mushroom-filled Phyllo Triangles 

(Bourekakia Me Manitaria) 



Prep time: 1 hour

Cooking time: 20 minutes

Makes about 50

Ingredients:

1 lb fresh mushrooms, finely chopped

2 large leeks, white part only, finely chopped

¼ cup chives, finely chopped

3 tbs butter

1 tbs oil

½ cup sour cream

1 tbs fresh dill

½ tsp salt

¼ tsp pepper

1 lb phyllo dough

Melted butter for phyllo dough

Directions:

Melt butter with oil in a large pan or pot. Sauté the mushrooms, leeks and chives over moderate heat until all the moisture has evaporated (10 -15 minutes), stirring frequently.  Set aside to cool.  Mix in sour cream, dill, salt and pepper. 

Cut a 2-inch strip of phyllo dough and place a generous teaspoonful of the mixture onto one end of the strip. Fold one corner to make a triangle over the filling and continue folding the pastry as you would a flag, first up and then to the side until the entire strip is incorporated into the phyllo.  Brush butter under the last flap of phyllo to seal it and then brush the top of the phyllo-fill mushroom triangle with butter.  Bake on a cookie sheet at 375 degrees F. for 20 minutes or until slightly crisp and lightly browned.


I am a friend of Maria's and I actually have a copy of the recipe book that dates back to well, a while ago.  So, I am joining in to try some recipes out. I have actually made a few in the past, of course!

The note for this mushroom-filled phyllo triangle recipe in the book said that “This is a delicious hors d’oeuvre (and it IS) that is easy to prepare ahead of time, then baked just before serving.”  Easy yes, but not fast! The mushrooms and leeks give off a lot of liquid which does take some patience to boil off.  I ended up straining the mixture and boiling down the liquid to a thick syrup and adding that back to the mixture.  I suppose you could just strain the liquid off and not boil it off but the flavor would probably be diminished.  I also cooked and then refrigerated the mushroom/leek/chive mixture and finished preparing the mushroom-filled triangles the next day.  It makes a lot, so I froze some after baking them.  Next time I will try freezing prepared mushroom-fill triangles before baking to be baked at a later date which is, I think, what I was supposed to do.  They do not stay crisp very long so, indeed, it is best to bake these just before serving.

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