Recipe: Low Fat Mushroom Phyllo Triangles

LOW FAT MUSHROOM PHYLLO TRIANGLES

2 tablespoons butter plus more for brushing phyllo
1 pound mushrooms, cleaned and sliced
1/2 cup low-fat sour cream
Chopped fresh parsley
Salt and pepper to taste
1 (1-pound) box phyllo dough, thawed according to package directions

Melted butter for brushing dough.

Melt 2 tablespoons butter in large skillet. Add mushrooms and saute until soft. Combine with sour cream, parsley, salt and pepper. Set aside.

Carefully unfold phyllo dough and lay out on cutting board. Cut crosswise into 1 1/4-inch-wide strips. Make triangles one at a time, keeping remaining dough covered with damp towel at all times.

To make each triangle, layer three strips of dough, brushing each lightly with melted butter before stacking. Place 2 teaspoons to 1 tablespoon of mushroom filling on one end of buttered strips.

Fold up like a flag, starting at end with filling. (Take one corner and fold over to opposite edge of strip to form a triangle; keep folding over tightly until you reach the other end of the strip.) Brush folded-up triangle with more melted butter. Repeat with remaining dough strips and mushroom filling.

At this point, triangles can be frozen for later use. Spread out in shallow baking pan in single layer; as soon as triangles are frozen, transfer to another container with tight-fitting lid, or to freezer-quality resealable bag. Thaw in refrigerator before baking.

To bake, preheat oven to 400 degrees. Lay out in single layer on shallow baking sheets and bake until golden brown, about 10 to 12 minutes.

Makes 32 to 36 triangles