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Squash and Potato Phyllo Triangles
2014-11-04
https://www.metro.ca/userfiles/image/recipes/triangles-de-phyllo-a-la-courge-et-aux-pommes-de-terre-10198.jpg
PT30M
PT40M
PT1H10M
In saucepan, cover potatoes and 2 smashed garlic cloves with cold water; bring to boil.Reduce heat, cover and cook until potatoes are tender, 15 to 20 minutes.Drain well; mash until smooth.Stir in milk and Chèvre until smooth.Transfer to large bowl; let cool.In skillet, heat oil over medium-high heat.Add onion, 2 minced garlic and squash; cook, stirring often, until squash is almost tender, about 5 minutes.Add to potato mixture.Season with salt, pepper and oregano; stir well to combine. Set aside.Lay 1 sheet of phyllo on work surface, keeping remaining phyllo covered with plastic wrap then damp kitchen towel to prevent drying out.Cut lengthwise into 4 strips, each about 3-inches (8 cm) wide.Brush each lightly with some of the butter; sprinkle lightly with some of the breadcrumbs.Spoon scant tablespoonful (15 mL) filling onto bottom of each strip.Fold corner of dough over filling to form triangle.Continue folding, corner to corner, until end of strip.Brush triangle lightly with butter; place on parchment paper-lined baking sheet.Repeat with remaining filling and phyllo.Bake in 375°F (190°C) oven for 18 to 20 minutes or until brown.Cool on wire rack.Note:To freeze, place unbaked pastries on baking sheet lined with plastic wrap.Freeze until firm, then pack in freezer bags.Bake, frozen, as above.
32
Foodland Ontario
3
2
5
2
1 lb (454 g) potato, (about 3 medium) peeled and cut in chunks
4 clove garlic
1/4 cup (60 mL) milk
5 oz (140 g) chèvre cheese (creamy goat cheese)
2 Tbsp. (30 mL) extra virgin olive oil
1 onion, diced
1 cup (250 mL) butternut squash, peeled and shredded
1/2 tsp. (2 mL) salt
8 sheets of phyllo dough
1/4 cup (60 ml) butter, melted
2 Tbsp. (30 ml) fine dry bread crumbs
1/2 tsp. (2 mL) pepper
1/2 c. à thé (2 mL) dried oregano
Squash and Potato Phyllo Triangles
32
servings
0:30
Preparation
0:40
COOKING
1:10
TOTAL TIME
Ingredients
-
1 lb
(454 g)potato, (about 3 medium) peeled and cut in chunks
-
4
clove garlic
-
1/4 cup
(60 mL)milk
-
5 oz
(140 g)chèvre cheese (creamy goat cheese)
-
2 Tbsp.
(30 mL)extra virgin olive oil
-
1
onion, diced
-
1 cup
(250 mL)butternut squash, peeled and shredded
-
1/2 tsp.
(2 mL)salt
-
8
sheets of phyllo dough
-
1/4 cup
(60 ml)butter, melted
-
2 Tbsp.
(30 ml)fine dry bread crumbs
-
1/2 tsp.
(2 mL)pepper
-
1/2 c. à thé
(2 mL)dried oregano
Preparation
In saucepan, cover potatoes and 2 smashed garlic cloves with cold water; bring to boil.
Reduce heat, cover and cook until potatoes are tender, 15 to 20 minutes.
Drain well; mash until smooth.
Stir in milk and Chèvre until smooth.
Transfer to large bowl; let cool.
In skillet, heat oil over medium-high heat.
Add onion, 2 minced garlic and squash; cook, stirring often, until squash is almost tender, about 5 minutes.
Add to potato mixture.
Season with salt, pepper and oregano; stir well to combine. Set aside.
Lay 1 sheet of phyllo on work surface, keeping remaining phyllo covered with plastic wrap then damp kitchen towel to prevent drying out.
Cut lengthwise into 4 strips, each about 3-inches (8 cm) wide.
Brush each lightly with some of the butter; sprinkle lightly with some of the breadcrumbs.
Spoon scant tablespoonful (15 mL) filling onto bottom of each strip.
Fold corner of dough over filling to form triangle.
Continue folding, corner to corner, until end of strip.
Brush triangle lightly with butter; place on parchment paper-lined baking sheet.
Repeat with remaining filling and phyllo.
Bake in 375°F (190°C) oven for 18 to 20 minutes or until brown.
Cool on wire rack.
Note:
To freeze, place unbaked pastries on baking sheet lined with plastic wrap.
Freeze until firm, then pack in freezer bags.
Bake, frozen, as above.
Source :
Foodland Ontario
Legal Notice
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
