Collard Green and Tofu Fillo Triangles

For chronic appetizer-over-stuffers like me, these fillo triangles were perfect because you can add lots of filling and it won’t spill out because of how they’re wrapped. The bad news: fillo dough is notoriously finicky and kind of a pain to work with. All in all, I was pleased with how these turned out and will try them again with different fillings.

Collard Green and Tofu Fillo Triangles (taken from Vegetarian Times)

Makes 24 triangles

  • 1 bunch collard greens
  • 4 oz firm tofu, mashed
  • 1 shallot, coarsely chopped
  • 2 tbsp olive oil, plus a good deal more for brushing
  • 1 clove garlic, minced
  • 1 1/2 tsp balsamic vinegar
  • 20 sheets fillo dough, thawed (this leaves you with a couple of extra sheets in case one tears and is unworkable)
  • 1 small pear, thinly sliced

Preheat oven to 350 F. Line a cookie sheet with parchment paper and set aside.

Pulse collard greens and shallot in food processor until finely chopped.

Heat oil in large skillet over medium heat. Add collard mixture and garlic, and sauté 5 to 7 minutes until most of liquid has evaporated. Stir in vinegar and mashed tofu. Season with salt and pepper (if desired), and set aside to cool.

Place 1 phyllo sheet on clean work surface (cover remaining phyllo sheets with damp kitchen towel to prevent drying). Brush phyllo sheet with oil. Stack 2 more phyllo sheets on top, brushing each with oil. Cut phyllo stack lengthwise into 4 strips.

Spoon 1 tbsp collard mixture 1/2 inch from the end of 1 phyllo strip. Top with 1 pear slice. Fold upper corner over filling to make a triangle. Continue folding triangle onto itself, across, and down to make triangle packet. Transfer to prepared baking sheet. Repeat with remaining phyllo strips, then repeat entire process with remaining phyllo sheets, collard mixture, and pear slices.

Brush triangles with oil, and sprinkle with kosher or sea salt, if desired. Bake 15 to 18 minutes, or until golden brown.

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  1. Lots of Friends and Lots of Food! « Morsels and Chips

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