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Ингредиенты
- 3/4 lb bulk fresh sausage
- 1 Tbsp. vegetable oil
- 1 x onion minced fine
- 10 ounce mushrooms minced fine and squeezed dry in a kitchen towel
- 1/2 lb Feta rinsed, patted dry, and crumbled fine
- 1/2 c. liquid removed bottled roasted red peppers patted dry and minced fine
- 1/2 tsp cinnamon
- 1/2 tsp freshly grated nutmeg
- 1Â 1/3 c. fine fresh bread crumbs
- 1/3 c. chopped fresh parsley leaves
- 3 lrg Large eggs beaten lightly
- 20 x phyllo sheets cut lengthwise into 3-inch-wide strips, the strips stacked between 2 sheets of wax paper and covered with dampened kitchen towel
- 2 stk unsalted butter melted (1 c.)
Инструкции
- In a large heavy skillet cook the sausage over moderate heat, stirring and breaking up the lumps, till it is cooked through and transfer it with a slotted spoon to paper towels to drain. Add in the oil to the skillet, in the fat cook the onion and the mushrooms, stirring occasionally, till the
- onion is softened, and in a bowl stir together the sausage, the onion mix, the Feta, the red peppers, the cinnamon, the nutmeg, the bread crumbs, the parsley, the Large eggs, and salt and pepper to taste.
- On a work surface arrange 1 strip of the phyllo with a short side facing you, brush it lightly with some of the butter, and put 1 heaping tsp. of the filling about 1 inch from the bottom end of the strip. Fold the lower right corner of the strip up over the filling, forming a triangle of
- the folded phyllo, continue to fold the filled triangle up the entire length of the strip, and brush the triangle lightly with some of the butter. Form more triangles in the same manner with the remaining phyllo,
- filling, and butter, transferring them to baking sheets as they are formed. The triangles may be made 1 week in advance and kept frzn in airtight containers. Don't thaw the triangles before baking. Bake the triangles in the middle of a preheated 350F. oven for 20 to 25 min, or possibly till they are golden brown.
- Makes about 80 triangles.
