Pizzapitakia, phyllo pizza pockets

Ingredients

• 1 pound phyllo dough
• 1/4 cup olive oil
• 1 cup grated mozzarella cheese
• 1 tsp olive oil
• 3/4 cup finely chopped mushrooms
• 1/4 tsp pepper
• 1 cup chopped broccoli
• 2/3 cup diced bell pepper
• 3 tbsp chopped olives
• 1 tbsp chopped red onion
• 1 tsp Italian seasoning
• 1/4 tsp chili flakes
• 4 tbsp pizza sauce
• 1 cup chopped pepperoni
• 1/4 cup chopped bell pepper
• 1 tbsp chopped red onion
• 1/2 tsp Italian seasoning
• 1/4 tsp salt
• 1/8 tsp pepper
• 3 tbsp pizza sauce
• 1 cup chopped ham
• 1/3 cup pineapple tidbits, canned (drained well)
• 1 tsp finely chopped jalapeno pepper
• 1/2 tsp Italian seasoning
• 3 tbsp pizza sauce
• 1 tsp paprika
• 1 tsp everything bagel seasoning
• 1 tsp sesame seeds

Instructions

1. 1

   --- For the vegetarian filling ---

2. 2

   saute: Heat olive oil in a frying pan over medium heat and saute the mushrooms for approximately 5 minutes, or until all the liquid released has evaporated and the mushrooms are caramelized. Season with pepper.

3. 3

   combine: In a medium size bowl combine all of the ingredients and mix well.

4. 4

   --- For the pepperoni filling ---

5. 5

   Combine all ingredients in a medium size bowl and mix well.

6. 6

   --- For the Hawaiian filling ---

7. 7

   Combine all ingredients in a medium size bowl and mix well.

8. 8

   --- To assemble the pizzapitakia or phyllo pizza pockets ---

9. 9

   Preheat oven to 350 °F

10. 10

    Unroll your phyllo dough. It will likely be rectangular shaped. Place the long end of the rectangle from left to right on your work surface, and the shorter end, top to bottom. Starting at the top, cut out strips of phyllo which are 3 inches wide. Pile the strips one on top of the other, to help keep things organized.

11. 11

    brush: Once you are ready to start making the pizzapitakia triangles, take a double layer of phyllo and lay it in front of you. Brush with some olive oil (you don’t want to soak it through, and it does not need to be brushed with olive oil all over). A good tip is to soak your pastry brush in the oil one time and use that to brush on the strips.

12. 12

    Place approximately 2 teaspoons of either the vegetarian, pepperoni or Hawaiian filling at the bottom of the phyllo strip. Top with a generous pinch of grated mozzarella cheese. You are now ready to start making your triangles.

13. 13

    fold: Take the bottom, left hand corner of your phyllo strip and fold it over the filling, bringing it to the right hand edge, just above where your filling ends. Then, take what is now the bottom right hand corner, and fold it over so that it reaches the left hand edge. Now move again to the left hand corner, and bring that to the right hand edge. Keep repeating. You will see that after a few movements, your triangle will start to take shape. We have included step by step photos, and a video to help explain the process. Place your pizzapitakia on a parchment lined baking tray and repeat until you have used all your filling. Watch video here. and pictures above.

14. 14

    Brush olive oil on the top of each pizzapitakia triangles. If you are making all three versions of these phyllo pizza pockets and want to differentiate which is which, use the optional toppings to help you do so. For instance, we like to sprinkle the tops of the vegetarian pizzapitakia with everything bagel seasoning, the pepperoni ones with paprika etc... Other topping options would be sesame seeds, poppy seeds or Italian seasoning.

15. 15

    Bake on bottom rack of oven for about 10 minutes and then move the baking sheet to the middle rack of the oven for approximately 10 more minutes. Your pizzapitakia are done when the phyllo (filo) has crisped up and taken on a beautiful and toasty tan colour.

16. 16

    Enjoy!