Phyllo Pastries with Smoked Turkey and Mushrooms
1c. minced mushrooms2 coves garlic-minced
1/4c. minced onion
1/4c. sherry
1-tsp. olive oil
3Tb chopped parsley
1/2c. crumbled feta cheese
1/4c. grated low-fat mozzarella
1/4 tsp. dried oregano
1/4 tsp. dried thyme
1/4 lb. finely minced smoked turkey or ham, trimmed of fat
15 sheets of phyllo dough
1/3c. unsalted butter, melted
In a large skillet over medium heat, sauté mushrooms, garlic and onion in sherry and olive oil until soft. Add parsley, feta, mozzarella, oregano, thyme and turkey. Remove from heat. Preheat oven to 350*F. Lightly oil two 9x12 in baking sheets. Lay phyllo dough on a clean dry surface. Cut each sheet in half widthwise to make 30 smaller sheets. Stack them evenly on top of each other, and cover with a piece of plastic and a slightly dampened dishtowel as you do the next step. Butter one sheet and cut into three long strips. Lay the three strips on top of each other. Place about 2 TBS of filling in the lower right section near the edge. Fold bottom right corner of phyllo over filling to meet left edge, creating a small triangle. Continue folding pastry, as you would a flag, until you have reached the top. You will end up with a triangle shaped pastry. Lightly butter top of filled triangle and place on prepared baking sheet. Repeat process until all filling has been used. Bake pastries until golden (20min).
Serve warm.
Yield: 30 pastries.
Note: Can be prepared ahead and frozen