Those who have been following me for a long time know how much I have embraced the concept of preferring phyllo pastry in cooking over other bases for making savory pies and much more! I’ve said it many times, it’s a healthier choice, as phyllo pastry is made only with flour and water, compared to brisée or puff pastry, which are very buttery and therefore fattier! Moreover, phyllo is really versatile, so much so that I have used it in two of my recipes during the show At home and in shape on Tv Cusano! One of these was sweet triangles based on spreads, which I invite you to try. So, I asked myself, why not try them in a savory version too? And so the savory phyllo triangles with vegetables and smoked scamorza were born! They are very easy to make and will become a delicious, original, and super crispy appetizer. Indeed, the phyllo sheets will turn golden in the oven until they become irresistible! They will be perfect for every social occasion, for an informal aperitif, an unusual appetizer, as finger food, or a small snack! Take them with you on a day trip or for a lunch break at the office, they will literally be devoured!
Are you also passionate about phyllo pastry? Try these sweet and savory recipes!
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
⚠ THIS RECIPE CONTAINS ONE OR MORE AFFILIATE LINKS. The products I recommend are the same ones I use in my recipes; buying them through my blog helps support me and my work, while it won’t cost you anything extra!
- 3 1/2 oz savoy cabbage
- 3 1/2 oz red cabbage
- 1 carrot
- 2 sheets phyllo pastry (large or 3 small)
- 1 3/4 oz smoked scamorza
- 1 fresh spring onion
- as needed poppy seeds
- 2 tbsps extra virgin olive oil (+ as needed for brushing)
- as needed salt
Tools
- 1 Knife
- 1 Temperature Blast Chiller
- 1 Pan
- 1 Wooden Spoon
- 1 Brush
- 1 Baking Tray
- 1 Mat
Steps
To prepare the phyllo triangles, start by preparing the vegetables. Finely chop the spring onion, including the green part (fig. 1).
Julienne the savoy cabbage and red cabbage, while thinly matchstick the carrots (fig. 2).
In a non-stick pan, brown the spring onion with two tablespoons of oil (fig. 3).
Then add the carrots and flavor for 1 minute over high heat, adding a little water if needed (fig. 4).
Finally add the savoy and red cabbage, flavor for a couple more minutes, then add 2-3 ladles of hot water (fig. 5).
Cover with a lid, lower the heat and cook for about 12 minutes or until the vegetables are wilted. Then salt, pepper and turn off (fig. 6).
Roll out one sheet of phyllo pastry at a time and cut it, obtaining four rectangles approximately 13.7×4.3 inches (fig. 7).
Brush the surface of each rectangle with water, but do not overdo it, using a kitchen brush (fig. 8).
Place a generous tablespoon of cold vegetables on the base of the rectangle 1.2 inches from the bottom edge and about 0.6 inches from the right edge (fig. 9).
Cut the cheese into thin slices and place 1-2 slices on top of the vegetables (fig. 10).
Then start folding the pastry over itself, forming a triangle with each fold (fig. 11 and 12).
Continue folding the triangle, rolling it along the entire length of the pastry rectangle (fig. 13).
Once closed, brush the surface of each triangle with a little oil and garnish the surface with poppy seeds (fig. 14).
As they are ready, arrange the triangles on a baking tray lined with parchment paper or a recyclable mat like I did. If you have leftover phyllo pastry, you can also create bundles or rolls (fig. 15).
Bake the triangles in a preheated static oven at 356°F for about 12 minutes or until they appear golden on the surface (fig. 16).
Turn off, remove from the oven, and let them cool slightly before serving.
I served them with the leftover vegetable filling, creating a light and delicious second course!
Enjoy them immediately when they are still crunchy. And voilà… the savory phyllo triangles with vegetables and smoked scamorza are ready to be enjoyed!
Bon Appetit from La Cucina di FeFè!
Storage
👉 You can store the phyllo triangles in the fridge for a maximum of 1-2 days inside suitable refrigeration containers. Once removed from the fridge, you just need to heat them in a preheated oven for a few minutes to make them crispy again like freshly baked! I advise against using the microwave for this operation, as it would make them soggy.
Advice
🟣Instead of poppy seeds, you can use black or white sesame seeds.
I advise against freezing.
