These delicate filo pastries offer a sophisticated twist on traditional appetizers, combining the smoky depth of turkey with the earthy richness of sautéed mushrooms. The filling is brightened with fresh parsley, garlic, and a splash of sherry, then bound together with tangy feta and creamy mozzarella. Wrapped in buttery, flaky filo dough, each bite provides a delightful contrast between the crisp exterior and the savory, moist interior. They are incredibly quick to assemble, making them an ideal choice for holiday gatherings, dinner parties, or as a light starter before a heavy main course.
Filo Pastries With Smoked Turkey & Mushroom
Description
These delicate filo pastries offer a sophisticated twist on traditional appetizers, combining the smoky depth of turkey with the earthy richness of sautéed mushrooms. The filling is brightened with fresh parsley, garlic, and a splash of sherry, then bound together with tangy feta and creamy mozzarella. Wrapped in buttery, flaky filo dough, each bite provides a delightful contrast between the crisp exterior and the savory, moist interior. They are incredibly quick to assemble, making them an ideal choice for holiday gatherings, dinner parties, or as a light starter before a heavy main course.Ingredients
Directions
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Preheat the oven to 350 degrees F (175 degrees C). Lightly oil two 9x12-inch baking sheets.
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In a large skillet over medium-high heat, sauté the minced mushrooms, garlic, and onion in the olive oil and sherry until the mushrooms are soft and the liquid has evaporated, about 5-7 minutes.
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Remove the skillet from the heat. Stir in the minced parsley, crumbled feta, mozzarella, oregano, thyme, and minced smoked turkey until evenly combined. Allow the filling to cool slightly.
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Lay the filo dough sheets on a clean, dry surface. Cover any unused sheets with a damp towel to prevent them from drying out. Cut each sheet in half widthwise.
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Brush one filo half with melted butter. Place a spoonful of the turkey-mushroom filling along one short edge. Fold the corner over the filling diagonally to form a triangle.
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Continue folding the filo dough over itself like a flag, brushing each layer lightly with melted butter, until you reach the end of the strip. Brush the final layer with butter.
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Place the pastries on the prepared baking sheets. Bake for 12-15 minutes, or until the pastry is golden brown and crispy.
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Transfer to a wire rack to cool for a few minutes before serving warm.
Nutrition Facts
Servings 15
- Amount Per Serving
- Calories 180kcal
- % Daily Value *
- Total Fat 12g19%
- Saturated Fat 7g35%
- Cholesterol 25mg9%
- Sodium 250mg11%
- Total Carbohydrate 12g4%
- Dietary Fiber 1g4%
- Sugars 1g
- Protein 9g18%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Keep unused filo dough covered with a damp cloth while working to prevent it from cracking.
If the filling is too wet, squeeze the mushrooms gently after sautéing to remove excess moisture, ensuring crisp pastry.
For a vegetarian version, simply omit the smoked turkey and increase the amount of mushrooms or add cooked spinach.
Best served immediately while the pastry is still crisp. Leftovers can be stored in an airtight container at room temperature for up to 4 hours.
