I had a little bit of phyllo left over after making baklava the other day so I took a look in the fridge – I had some leftover brie that was on the verge of no return and a handful of mushrooms – and came up with these delicious little lunch pockets.
First, chop some mushrooms and onions.
Next, sauté them until everything is browned nicely and all the liquid from the mushrooms has evaporated.
Once the mushrooms are nicely caramelized, dice some garlic, add it to the onions and mushrooms, and add any spices that you like. I added paprika, cayenne, salt, black pepper, basil, and rosemary.
Now let this sit and cool down for a few minutes while you get the phyllo ready.
Grab your phyllo (aka filo), unroll it if it’s rolled, and keep it covered with plastic wrap and a damp cloth.
Next, grab a sheet of phyllo, brush it with melted butter, place another sheet on top, and repeat until you’ve created a stack of about 6 sheets.
Cut your phyllo into long strips about 5 x 12 inches. But really, you could cut the phyllo into a bit smaller or larger strips depending on how it comes. I just cut my sheets into 4 sections (I know the pic shows it cut in half but I cut it again into 4 strips).
Next, cut up your brie, set a few pieces on one corner of a strip and place a spoonful of the mushroom mixture on top.
Now the corner containing the brie and mushrooms over itself creating a small triangle, then keep folding back and forth until you are left with a beautiful triangle pocket. I like to brush a little bit of butter over the last overlap to seal it in better and then I lay the triangles down on a baking sheet lined with either a silicone mat or parchment keeping the fold side down. Give them a final brush with butter before baking at 375F for 20-25 minutes.
Btw, these freeze super well – put them straight into the oven from the freezer and add an extra 5 minutes on the baking time.