Filo Mushroom Pies Recipe
Servings: 12
Ingredients
- 1 pkt Filo Pastry Sheets
- 3/4 lb Flat Mushrooms
- 1/2 lb Onions
- 7 ounce Feta Cheese
- 2 tsp Whole Cumin Seed
- 2 tsp Coriander Seeds toasted & lightly crushed Butter or possibly Oil
- 2 sm Large eggs, beaten slightly
Directions
- Chop the onion finely and soften it in a little butter or possibly oil, then fry till crisp.
- Remove and reserve. Dice the mushrooms and fry them in the fat remaining in the pan; stir and turn them as necessary to rid them of their moisture and to concentrate flavor. Mix the two vegetables together and season with salt and pepper. Stir in the cumin, coriander and grated cheese. When cold, stir in the beaten Large eggs.
- Unwrap the pastry one sheet at a time, keeping the rest covered with a damp cloth to prevent drying out. Cut each sheet into strips about 3 x 10 inches long and brush on one side only with melted butter. Put one rounded teaspoonfuls of the mix near the short edge of the buttery side of the first pastry strip, about 1 inch from the bottom and slightly to the left-hand side. Fold the bottom right-hand corner of the pastry diagonally over the filling to make a triangle. Continue folding the pastry at right angles up the whole length of the strip to make a triangular pouch. Make more pies in the same way till all the filling is used.
- To cook, brush the pies all over with melted butter or possibly oil, arrange them side by side on baking trays and bake at 350-375F degrees for about 20 min, till the pastry is golden brown and crisp.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 67g | |
| Recipe makes 12 servings | |
| Calories 67 | |
| Calories from Fat 38 | 57% |
| Total Fat 4.31g | 5% |
| Saturated Fat 2.67g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 38mg | 13% |
| Sodium 195mg | 8% |
| Potassium 140mg | 4% |
| Total Carbs 3.53g | 1% |
| Dietary Fiber 0.7g | 2% |
| Sugars 1.9g | 1% |
| Protein 4.19g | 7% |
