Not sure what to call these, but they’re delicious. For the last few years, I’ve been bringing a mushroom and arugula phyllo concoction (recipe on the site) to my friends’ Christmas Dinner.  This year, I decided to mix it up, and try my hand at making oddly shaped triangular treats. Well, I didn’t actually set out to make oddly shaped triangular treats, but that’s what happened.

Here’s the recipe, which I intend to try again, and finesse the assembly of these things so they actually look like triangles.

Ingredients:

1 box vegetarian phyllo sheets (I use the Loblaw’s President’s Choice brand)

1 large shallot, chopped finely

2 boxes – or four cups – of mixed mushrooms (oyster, shiitake, button, cremini, whatever…)

1 package diced frozen sweet potatoes (about two cups)

1 cup frozen corn

1 tbs olive oil

1 tbs balsamic vinegar

1 tbs dijon mustard

dash pepper

dash salt

A lot of Earth Balance soy-free spread, melted

How:

Preheat oven to 375 degrees.

Sauté the olive oil and shallots, and add the mushrooms, then the frozen sweet potatoes, and corn

Melt the Earth Balance soy-free spread

Meanwhile, take a box of defrosted phyllo pastry sheets. Cut one sheet into four strips. Lightly brush each strip and then add a dollop of the mixture of vegetables. I made a bit of an assembly line — one large cutting board for assembly then several baking sheets. In total, I made about 28 from this recipe, using about 7 sheets of phyllo in total (each sheet is cut into four).

Carefully fold into a triangle, then into another triangle, then into another triangle until you’re at the end of the sheet. Place on a parchment covered baking sheet, gently brush each triangle with a bit more Earth Balance  and bake for about 15 minutes.

Enjoy!