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Home » all recipes » Crispy mushroom filo triangles

Crispy mushroom filo triangles

Posted Dec 27, 2017 | Updated Nov 23, 2022 by Helen | 13 Comments |

This post may contain affiliate links. Please read my disclosure for more info.

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Crispy mushroom filo triangles

If you’re looking for a take-along party appetizer recipe that’s easy, impressive, and makes A LOT, these crispy mushroom filo triangles are it.  Scroll down for the handy how-to video!

A small stack of crispy mushroom filo triangles on a marble background with more on a plate in the background.

The perfect take-along party food!

These crispy mushroom filo triangles went really well with our meat-and-lots-of-lovely-salads Australian Christmas picnic, but they’d be great at any kind of party.

Fresh out of the oven (or even a few hours later) they make perfect hand-around party appetizers.

Crispy mushroom filo triangles on a baking tray from above and with a blue striped tea towel.

Much easier to make than you’d think, and… only 6 ingredients!

They’re super easy to make, like everything else around here. You just need a food processor to pulse your mushrooms into small bits, 10 minutes to cook them down and a little while longer to throw in a few more filling ingredients and assemble your filo triangles.

Because I used garlic and herb cream cheese for an easy extra punch of flavour, the filling in my crispy mushroom filo pies only contains 6 ingredients plus salt and pepper.

If I’m honest it might take you a bit of time to assemble the parcels the first time, but the second time you’ll make them with your eyes closed!

Collage of 2 images showing the filling for crispy mushroom filo parcels on a wooden board and in a bowl.

Here’s my super easy filo parcel filling: just mushrooms, scallions/spring onions, spinach, parsley, dried herbs and flavoured cream cheese

And now you can make all kinds of filo triangles!

I enjoyed making this mushroom filling and keeping my pies vegetarian. But once you’ve mastered the art of making filo pastry triangles (see video below!), you could fill them with so many different things.

A Greek filo parcel with a bite out of it on baking paper with more parcels and ingredients in the background.

Try these Greek filo parcels instead if you aren’t keen on mushrooms

Spinach and feta, butternut squash and bacon, leek and potato, cheddar and onion… you’re only limited by your imagination. Simply add an egg or some cream cheese to your chosen fillings and I can’t imagine your little triangles being anything but delicious!

Make ahead and freeze

The other great thing is that this recipe makes 35 to 40 little triangles, and so they’re perfect for making ahead and freezing in batches. I still have a couple of little baggies of these stashed away in my freezer, waiting for the next time friends pop by (oh friends, where art thou?).

I’ll simply cook them straight from frozen and add on 5 minutes or so to the regular cooking time.

Crispy mushroom filo parcels on top of each other on a white plate from above.

How to make sure your filo parcels are nice and crispy

Just a little note if you’re taking them along to a party: if possible make them just before you’re about to leave for the party, then carry them in a big uncovered container. This is the best way to keep them nice and crispy.

Don’t cover them while they’re still warm or you’ll end up with a bunch of soggy pastry!

Someone holding a crispy mushroom filo triangle with a bite out of it and with lots more in the background on a marble bench top.

Mmmmm!!!!

It’s been a bit of a slower year this year on the blog (how long can I use my infant son Benjamin as an excuse for everything?) but we’ve ambled along and I’m so grateful to you all for following along all the same.

MAY ALL YOUR DREAMS FOR THE NEW YEAR COME TRUE!

Looking forward to lots of new recipes in 2018.

THANK YOU!!! XOXOXO

I hope this little video how-to encourages you to give these delicious crispy mushroom filo triangles a go! 

This Breville Sous Chef food processor is on my kitchen appliance wish list (maybe for next Christmas?). It should make short work of my mushroom pulsing! – affiliate link.

Someone holding a crispy mushroom filo triangle with a bite out of it, a stack of them in the background

Crispy mushroom filo triangles

Looking for an easy party appetizer that's sure to be a crowd pleaser? These crispy mushroom filo triangles 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.
4.86 from 7 votes
Print Recipe Pin Recipe SaveSaved!
Prep Time 30 mins
Cook Time 20 mins
Cuisine Mediterranean
Servings (click to change) 35 to 40 triangles
Author Helen

Ingredients (UK/Australia? Click below for grams/ml)

cups/ounces - grams/ml
  • 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
Prevent your screen from going dark

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

Calories: 34kcalCarbohydrates: 3gProtein: 1gFat: 2gCholesterol: 4mgSodium: 39mgPotassium: 81mgVitamin A: 605IUVitamin C: 2.1mgCalcium: 13mgIron: 0.4mg
Tried this recipe?Let me know if you liked it!

Comments

  1. Terri says

    29 Jan 23 at 2:32 am

    The video is still not on the site. Are you adding it back? I need it to make the triangles. I’ve never done that before. Thanks, Terri

    Reply
    • Helen says

      30 Jan 23 at 11:39 am

      Hello Terri! I’ll put the video into the recipe card at the bottom as well as in the post. Can you see it? (check that you haven’t got an ad blocker enabled). Let me know how you get on!

      Reply
  2. Linda says

    22 Dec 20 at 1:08 am

    Could you use this filling to make puff pastry parcels?

    Reply
    • Helen says

      22 Dec 20 at 3:22 pm

      Hi Linda! Oh absolutely! I made them a couple of weeks ago with shortcrust pastry, so puff will be fine too. Just use small squares of pastry. Put a teaspoon of mixture in the centre and fold into a triangle. Brush with egg before baking (20 minutes-ish). Good luck!

      Reply
  3. Maddy O'Shea says

    05 Jan 18 at 7:42 am

    5 stars
    Hi Helen,
    thank you for this great recipe & video!
    Making these to take to afternoon tea,such a quick appetiser.
    Sounds like you are settling into our aussie weather… : )

    Reply
    • Helen says

      05 Jan 18 at 10:20 am

      Hi Maddie! I’m so glad you like the look of these. I’ve been taking them everywhere lately! Just try to make them as near to your afternoon tea as possible for maximum crisp! (or you could reheat them in the oven to crisp back up – actually I should add this note to the recipe!)
      Hope you have a wonderful afternoon tea!
      Happy New Year!

      Reply
      • Maddy O'Shea says

        07 Jan 18 at 7:12 am

        5 stars
        Thank you Helen,yes do add that note to recipe!
        I made a practise lot,that did not last for long at all.
        Adult son suggested he would like these for dinner ha ha!!
        I called ahead to see if I could use their oven to reheat
        No problem… just perfect!

      • Helen says

        07 Jan 18 at 7:46 pm

        Oh, so great to hear they were a success! Thank you for reporting back! 🙂

  4. Michelle Stephenson says

    28 Dec 17 at 8:54 pm

    I can’t seem to find the video on how to fold these appetizers. The only thing to click on is the food processor. Am I doing something wrong?

    Reply
    • Helen says

      28 Dec 17 at 9:39 pm

      Hi Michelle. Aw, sad face!! The video should be showing up just above the picture of the food processor. What do you see? Is there a blank space or an error message… or just no video? Can you view any of my other videos? e.g. in my last blog post with the Greek honey cakes. Can you view any videos on other blogs?
      Apologies for all the questions. Just trying to figure out for you what’s going on…
      Oh, and do you have Javascript enabled? If I disable Javascript in Google Chrome, I can’t see my video on the post either!

      Reply
      • Michelle Stephenson says

        29 Dec 17 at 5:30 am

        No, Helen, above the food processor is your message saying “I hope you enjoy this little video how-to. . . but there is nothing to click on–I’ve tried LOL.

        I am a new subscriber so I will have to go and check if other videos work. I use Google as a browser if that is helpful But I noticed in checking the comments others seem to be having the same problem.

        I sure hope it can be fixed because these really look delicious and I would love to make some for New Year’s Eve.

        Happy Holidays Helen.

        Michelle

      • Michelle Stephenson says

        30 Dec 17 at 8:34 am

        Helen, I tried again on the Greek potatoes video and it came up as a side bar on the right hand side of my screen. It was an auto play. That same side bar does not exist on the mushroom filo PILLOWS (as I call them). Don’t know what else to do or say.

        If you have a miscellaneous 9 year old lurking around who could figure this out in 2 seconds, please let me know. I’m not that tech savy to be able to figure it out on my own,

        Michelle

      • Helen says

        30 Dec 17 at 5:36 pm

        Hi again Michelle! Hmmm… I’m going to look into this (I can see it on my phone/laptop but my husband can’t on his Windows phone). In the meantime you can also watch the video on Youtube. It’s here: https://www.youtube.com/watch?v=Gun78bmafws
        Sorry for the trouble. Ahh, technology!!!

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