Potato, Leek & Mushroom Phyllo Triangles: A Savory Delight

Indulge in the flaky perfection of Potato, Leek & Mushroom Phyllo Triangles, a delectable savory treat that will tantalize your taste buds. These golden-brown triangles are crafted with layers of crispy, buttery phyllo dough, encasing a rich and flavorful filling. This is not just a snack; it’s an experience.

The heart of this recipe lies in its carefully selected ingredients. Earthy potatoes provide a creamy base, perfectly complemented by the delicate sweetness of leeks and the umami depth of sautéed mushrooms. A touch of garlic and herbs elevates the filling, creating a harmonious blend of flavors that will leave you wanting more.

Each triangle is meticulously assembled, ensuring a perfect balance between the crispy phyllo and the savory filling. The dough is brushed with butter for a golden hue and irresistible crunch.

These Potato, Leek & Mushroom Phyllo Triangles are incredibly versatile. Serve them as an elegant appetizer at your next gathering, a satisfying light lunch, or a flavorful side dish alongside your favorite main course. They’re equally delicious warm or at room temperature, making them perfect for potlucks and picnics.

These triangles are not only delicious but also visually appealing. Their golden-brown color and intricate layers make them a show-stopping addition to any table.

Looking for a vegetarian option that doesn’t compromise on flavor? These triangles are a perfect choice. They are a delightful combination of textures and tastes, offering a truly satisfying culinary experience. With a combination of simple ingredients and a bit of patience, you can create a truly unforgettable dish. Enjoy the flaky, savory goodness of Potato, Leek & Mushroom Phyllo Triangles!

Ingredients

3 sheets phyllo (each cut into 3 long strips)1 egg (mixed with 2 tbsp olive oil to make an egg wash)1/2 tsp sesame seeds1/2 tsp nigella seeds

Filling

2 tbsp olive oil2 medium potatoes (peeled, cubed, boiled for 15 mins & drained)1 large onion (finely diced)2 cloves garlic (minced)3 cups leek (finely sliced)1 cup mushroom (sliced)1 tsp dried thyme1/2 tsp chilli flakes1 tsp salt (to taste)1/2 tsp ground black pepper (to taste)

Steps

Heat oil in a pan on medium high heat, add garlic & onion, saute for 5 mins.Add mushrooms, saute for 1 min & add leeks, cook for 5 mins.Add boiled potato cutes, the rest of the ingredients, stir & cook until everything is well incorporated & most of the moisture has evaporated. .Taste to adjust seasoning & set aside to cool down completely.Take 2 pieces of phyllo, stacked on top of each other, place 2-3 tbsp of filling (forming a triangle) on 1 end of the phyllo sheet, roll it up to fully encase filling inside.Transfer phyllo triangle onto lined baking tray & continue making more triangles.Brush them generously with egg wash, sprinkle with seeds & place in a 200 deg C preheated oven.Bake for 15-20 mins or until börek turn crispy & golden brown.Remove from oven, let them cool for 5 mins then serve immediately.