Crunchy Mushroom & Cheese Bites
by chef Christina Christofi
Preparation time: 30 minutes
Cooking time: 25 minutes
Difficulty:
Serves: 20 pieces
Ingredients
For the filling:
- 250 g mushrooms (white or portobello)
- 1 garlic clove
- 2 tbsp olive oil
- ½ tsp dried thyme
- 150 g anari, grated (or anthotyro)
- 100 g feta, grated
- 100 g mozzarella, grated
- freshly ground pepper
For the triangles:
- 1 package of phyllo pastry (about 450 g)
- 120 g butter, melted
- 1 tsp sweet paprika
Preparation:
1. To make the filling, place the mushrooms and garlic in a blender and pulse lightly – just enough to break them into small pieces without turning them into a purée.
2. Sauté over medium heat with the olive oil and thyme for 7-10 minutes, until the liquid evaporates.
3. Let the mixture cool, then stir it with the grated anari, feta, and mozzarella. Add pepper and place the filling in the fridge for 10 minutes to firm up.
4. For the triangles, mix the melted butter and paprika. Take one sheet of phyllo pastry, brush it with butter, place a second sheet on top, and repeat until you have 4 layers, all well buttered.
5. Using a round cutter or a large glass, cut circles from the sheets of phyllo pastry.
6. Take a small amount of the filling, shape it into a ball, and place it in the centre of each circle. With your fingers, press the edges of the phyllo pastry around the filling to form a pouch style triangle.
7. Place the triangles on a baking sheet lined with parchment paper and brush them again with some of the butter-paprika mixture. Bake in a preheated oven at 180°C for 25 minutes, until golden and crispy.