Layers of phyllo crust help the savory filling in these turnovers stay hot longer than most appetizer fillings would--so you can save the warming tray for another appetizer.
Butter-flavored vegetable cooking spray
3 1/2 cups minced fresh mushrooms
3/4 cup minced shallots
2 tablespoons all-purpose flour
1/2 teaspoon curry powder
1/2 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon pepper
1/2 cup plain low-fat yogurt
2 tablespoons chopped fresh cilantro
14 sheets frozen phyllo pastry, thawed
How to Make It
Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add mushrooms and shallots; cook, stirring constantly, 11 minutes or until mixture appears dry. Combine flour and next 4 ingredients; add to mushroom mixture in skillet. Cook, stirring constantly, 3 minutes or until thickened. Remove from heat; stir in yogurt and cilantro.
Cut 1 phyllo sheet in half lengthwise (keeping remaining phyllo sheets covered). Lightly coat phyllo halves with cooking spray, and fold halves in half lengthwise to form strips. Working with 1 strip at a time, spoon 1 tablespoon mushroom mixture onto base of strip. Fold right bottom corner over mixture to form a triangle; keep folding back and forth into a triangle to end of strip. Repeat entire procedure with remaining phyllo sheets and mushroom mixture.
Place triangles, seam side down, on baking sheets. Lightly coat tops with cooking spray. Bake at 400° for 15 minutes or until golden. Serve immediately.
I loved the savory mushroom filling, and the contrast with the crispy exterior. I made the recipe as written, and brought it to a New Year's Eve party. I would make these again for a special occasion - too time consuming for every day!
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