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!
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.
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!
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.
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.
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!
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.
Crispy mushroom filo triangles
Ingredients (UK/Australia? Click below for 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
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.
Terri says
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
Helen says
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!
Linda says
Could you use this filling to make puff pastry parcels?
Helen says
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!
Maddy O'Shea says
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… : )
Helen says
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!
Maddy O'Shea says
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
Oh, so great to hear they were a success! Thank you for reporting back! 🙂
Michelle Stephenson says
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?
Helen says
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!
Michelle Stephenson says
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
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
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!!!