Herbed Ham, Cheddar, and Mushroom Phylo Triangles
1 onion, chopped fine
10 oz. mushrooms, chopped fine and
squeezed dry in a kitchen towel
2 tbsp. vegetable oil
1/2 lb. cooked ham, chopped fine
1/2 lb. Cheddar, chopped
1/8 tsp. ground cloves
1 tbsp. Fresh Sage, chopped fine
1-1/3 cups fine fresh bread crumbs
1/3 cup minced Fresh Parsley leaves
3 large eggs, beaten lightly
20 phyllo sheets, cut lengthwise into
3-in.-wide strips, the strips stacked
between 2 sheets of wax paper and
covered with dampened kitchen towel
2 sticks (1 cup) of unsalted butter, melted
In a large heavy skillet cook the onion and the mushroom in the oil over moderate heat, stirring occasionally, until the onion is softened. Add the ham and cook the mixture, stirring, for 5 minutes. Transfer the mixture to a bowl and stir in the Cheddar, the cloves, the Fresh Sage,the bread crumbs, the parsley, the eggs, and salt and pepper to taste.
Preheat the oven to 350 degrees.
On a work surface arrange 1 strip of the phyllo with a short side facing you, brush it lightly with some of the butterand put 1 heaping tsp. of the filling about 1 inch from the bottom end of the strip. Fold the lower right corner of the strip up over the filling, forming a triangle of the folded phyllo, continue to fold the filled triangle up the entire length of the strip, and brush the triangle lightly with some of the butter. Form more triangles in the same manner with the remaining phyllo, filling, and butter, transferring them to baking sheets as they are formed.
The triangles may be made 1 week in advance and kept frozen in airtight containers. Do not thaw the triangles before baking. Bake the triangles in the middle of the oven for 20 to 25 minutes, or until they are golden.
Makes about 80 triangles.