These tasty appetizers wrapped in crisp, low-fat pastry will be the hit of the party. Phyllo dough, also spelled fillo, is available in the freezer section of supermarkets. It’s quite easy to work with: just have everything ready before unwrapping and be sure to cover it to prevent drying out.
1 cup (250 mL) peeled shredded Ontario Butternut Squash
1/2 tsp (2 mL) each salt, pepper and dried oregano
8 sheets phyllo dough
1/4 cup (50 mL) butter, melted
2 tbsp (25 mL) fine dry bread crumbs
In saucepan, cover potatoes and 2 smashed garlic cloves with cold water; bring to boil. Reduce heat, cover and cook until potatoes are tender, 15 to 20 minutes. Drain well; mash until smooth. Stir in milk and Chèvre until smooth. Transfer to large bowl; let cool.
In skillet, heat oil over medium-high heat. Add onion, minced garlic and squash; cook, stirring often, until squash is almost tender, about 5 minutes. Add to potato mixture. Season with salt, pepper and oregano; stir well to combine. Set aside.
Lay 1 sheet of phyllo on work surface, keeping remaining phyllo covered with plastic wrap then damp kitchen towel to prevent drying out. Cut lengthwise into 4 strips, each about 3-inches (8 cm) wide. Brush each lightly with some of the butter; sprinkle lightly with some of the bread crumbs. Spoon scant tablespoonful (15 mL) filling onto bottom of each strip. Fold corner of dough over filling to form triangle. Continue folding, corner to corner, until end of strip. Brush triangle lightly with butter; place on parchment paper-lined baking sheet. Repeat with remaining filling and phyllo. Bake in 375°F (190°C) oven for 18 to 20 minutes or until brown. Cool on wire rack.
Note: To freeze, place unbaked pastries on baking sheet lined with plastic wrap. Freeze until firm, then pack in freezer bags. Bake, frozen, as above.
Tip: Once baked, cool and refrigerate in airtight container. To reheat, place on wire rack-lined baking sheet; bake in 300°F (150°C) oven for 8 to 10 minutes or until crisp and heated through.