Mushroom Filo Parcels
User Reviews
4.9
21 reviews
Excellent
-
Prep Time
30 mins
-
Cook Time
30 mins
-
Total Time
50 mins
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Servings
35 to 40 triangles
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Calories
34 kcal
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Cuisine
Mediterranean
Mushroom Filo Parcels
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Looking for an easy party appetizer that's sure to be a crowd pleaser? These mini mushroom filo parcels only contain 7 main ingredients, but are absolutely delicious. Also perfect for making ahead and freezng. Just cook from frozen and add 5 minutes to the cooking time.
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Ingredients
- 14 ounces mushrooms chopped very finely (pulse in a food processor)
- 1 tablespoon olive oil for cooking (plus a few more tablespoons for brushing)
- 4 spring onions sliced finely
- 0.5 bunches parsley finely chopped
- 7 ounces spinach wilted in a dry pan, water squeezed out & chopped finely
- 1.5 teaspoons Italian Herbs
- 5 ounces cream cheese (I used garlic and herb flavoured)
- 8 sheets filo pastry (I used a 13 ounce / 375 gram pack)
- salt and pepper to taste
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Instructions
- Pan fry the chopped mushrooms in the olive oil until cooked down and water evaporated (about 10 minutes).
- Tip the mushrooms into a bowl, then add the onions, parsley, spinach, herbs and cream cheese. Finally, add plenty of salt and pepper, then combine well.
- Lay a sheet of filo pastry out on a wooden board or work surface and brush all over with olive oil. Lay another sheet of pastry on top.
- Cut into 5 strips across the width. Place about a teaspoon of mushroom mixture at one end of a strip and fold over to make a triangle (see video). Keep folding the triangle over onto itself until the strip of pastry has all been used up.
- Repeat with the other four pastry strips, then repeat until all the mushroom mixture has been used up.
- Place on baking sheets, brush all over with olive oil, then bake at 355F / 180C for 20 to 25 minutes until browned and crisp.
Notes
- Serve these immediately or within a few hours for maximum crisp. These don’t keep well (they start to lose their crisp after a few hours) but they freeze exceptionally well. Simply freeze unbaked for at least ½ an hour on baking sheets, then transfer to ziplock bags for another time. I like to write the baking instructions on the front of the bag to make things super easy! Add 5 to 7 minutes to the baking time when cooking from frozen. So cook for 25 to 30 minutes from frozen.
- When you're making your little filo triangles, make sure you cover the filo dough you aren't using with a damp tea towel while you work. Otherwise it can dry out pretty quickly.
- Please watch the video to see exactly how to fold your little filo triangles. It’s very easy, and anyway it doesn’t have to be perfect!
- Please note that there may be a few more calories in each triangle than shown in the nutritional info below as the olive oil brushed onto the pastry isn't included!
Nutrition Information
Show Details
Calories
34kcal
(2%)
Carbohydrates
3g
(1%)
Protein
1g
(2%)
Fat
2g
(3%)
Cholesterol
4mg
(1%)
Sodium
39mg
(2%)
Potassium
81mg
(2%)
Vitamin A
605IU
(12%)
Vitamin C
2.1mg
(2%)
Calcium
13mg
(1%)
Iron
0.4mg
(2%)
Nutrition Facts
Serving: 35to 40 triangles
Amount Per Serving
Calories 34 kcal
% Daily Value*
| Calories | 34kcal | 2% |
| Carbohydrates | 3g | 1% |
| Protein | 1g | 2% |
| Fat | 2g | 3% |
| Cholesterol | 4mg | 1% |
| Sodium | 39mg | 2% |
| Potassium | 81mg | 2% |
| Vitamin A | 605IU | 12% |
| Vitamin C | 2.1mg | 2% |
| Calcium | 13mg | 1% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
21 reviews
Excellent
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