Royal Mushroom and Spinach Filo Triangles
Ingredients (serves 6)
1 tablespoon olive oil
454g mushrooms, sliced
1 medium onion, chopped
1/2 teaspoon salt
1/2 teaspoon black pepper
3 medium garlic cloves, chopped
1 tablespoon dried dill
170g raw baby spinach
1/2 cup (75g) feta cheese, crumbled
1 large egg, beaten
12 (12-by-17-inch/30-by-43cm) defrosted phyllo dough sheets (from a 454g box)
1/2 cup (118ml) plain low-fat Greek yogurt, for dipping (optional)
Preheat the oven to 177°C. Heat oil in a large non-stick sauté pan over medium-high heat. Add the mushrooms, onions, salt and pepper, and cook, stirring occasionally, until the vegetables are tender and the mushrooms have given off their liquid, 8 minutes. Add the garlic and dill and cook until fragrant, 30 seconds.
Reduce heat to low and add the spinach, stirring after each handful, until all the spinach has been added and is wilted, 2 minutes. Transfer the mixture to a fine mesh sieve or colander set in the sink. Push the mixture with the back of a wooden spoon to remove excess liquid, this ensures that the triangles don't become soggy when baked. Let the mixture cool for 5 minutes. Transfer the mushroom mixture to a large bowl, add the feta and egg, and stir to combine.
Carefully unroll the phyllo dough. Pick up 12 sheets of the dough and stack them on a clean work surface. Cover with a towel to prevent it from drying out. Roll up the remaining dough, wrap tightly, and reserve for another use (you can refreeze it.)
Mist 1 phyllo sheet with olive oil spray and stack another sheet on top, keep the remaining dough covered. With the short end facing you, cut the stack in half lengthwise with a pizza cutter or knife. Place 1/4 cup (58g) of the mushroom filling on the bottom left corner of each of the phyllo strips. Bring the lower left-hand corner of dough up to meet the right edge of dough to create a triangle. Continue folding up as you would a flag until you reach the end of the strip of dough. Tuck in any edges and mist with the oil spray. Place the pocket on a baking sheet. Repeat with the remaining dough and filling to make 12 triangles.
Bake the pockets until they are golden brown, 25 minutes. Serve with the yogurt. Alternatively, freeze the triangles on the baking sheet until solid, about 2 hours. Store in an airtight container or zip top bag in the freezer for up to three months. Bake frozen triangles at 180°C until golden brown and an instant-read thermometer registers 74°C, 30 minutes. Makes 12 triangles.