Crispy Mushroom Filo Triangles


Helen Schofield

Crispy Mushroom Filo Triangles

Makes: 35-40 triangles 
Calories: 34 kcal

Recipe by Helen Schofield from Scrummy Lane


  • 14 ounces mushrooms chopped very finely (pulse in a food processor)
  • 1 tablespoon olive oil for cooking (plus a few more tablespoons for brushing)
  • 4 spring onions sliced finely
  • 0.5 bunches parsley finely chopped
  • 7 ounces spinach wilted in a dry pan, water squeezed out & chopped finely
  • 1.5 teaspoons Italian herbs
  • 5 ounces cream cheese (I used garlic and herb flavoured)
  • 8 sheets filo pastry (I used a 13 ounce / 375 gram pack)
  • salt and pepper to taste


  1. Pan fry the chopped mushrooms in the olive oil until cooked down and water evaporated (about 10 minutes).

  2. Tip the mushrooms into a bowl, then add the onions, parsley, spinach, herbs and cream cheese. Finally, add plenty of salt and pepper, then combine well.

  3. Lay a sheet of filo pastry out on a wooden board or work surface and brush all over with olive oil. Lay another sheet of pastry on top.

  4. Cut into 5 strips across the width. Place about a teaspoon of mushroom mixture at one end of a strip and fold over to make a triangle (see video). Keep folding the triangle over onto itself until the strip of pastry has all been used up.

  5. Repeat with the other four pastry strips, then repeat until all the mushroom mixture has been used up.

  6. Place on baking sheets, brush all over with olive oil, then bake at 355F / 180C for 20 to 25 minutes until browned and crisp.

Recipe Notes

  • Serve these immediately or within a few hours for maximum crisp. These don’t keep well (they start to lose their crisp after a few hours) but they freeze exceptionally well. Simply freeze unbaked for at least ½ an hour on baking sheets, then transfer to ziplock bags for another time. I like to write the baking instructions on the front of the bag to make things super easy! Add 5 to 7 minutes to the baking time when cooking from frozen. So cook for 25 to 30 minutes from frozen.
  • When you're making your little filo triangles, make sure you cover the filo dough you aren't using with a damp tea towel while you work. Otherwise it can dry out pretty quickly.
  • Please watch the video to see exactly how to fold your little filo triangles. It’s very easy, and anyway it doesn’t have to be perfect!
  • Please note that there may be a few more calories in each triangle than shown in the nutritional info below as the olive oil brushed onto the pastry isn't included!



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