Mortadella, Mozzarella and Pistachio Phyllo Triangles

I grew up eating a version of phyllo triangles called boreg or borek in Armenian. Usually stuffed with cheese and herbs (though sometimes with meat), they were baked until golden and crispy and were one of my favorite things to see on the table at a family gathering. As an adult, I like to make the recipe I grew up with but also have lots of fun making new versions filled with ingredients I love – like today’s recipe, stuffed with thinly sliced mortadella, melted mozzarella cheese, and a sprinkle of crunchy pistachios. They are surprisingly easy to make but feel very fancy to eat, especially when paired with a glass of vino. Aperitivo hour just got a whole lot more delicious.