Mortadella, Mozzarella & Pistachio Phyllo Triangles Recipe

A fancy but easy appetizer/snack that tastes even better paired with a cold glass of wine.

By Rita Kokshanian Mashkova

September 17, 2024

TOTAL TIME

30 minutes

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. These golden phyllo triangles are a showstopper at any gathering — for a summer-ready hiking companion, read about Hiking the Cinque Terre, or lift your next celebration with a festive Holiday Sangria. To complete the spread, make a batch of Homemade Marinara Sauce for dipping, and pour a glass of Gratsi Red Wine alongside.

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Red Wine

$39

White Wine

$39

Rosé Wine

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Ingredients

8 servings

3-4

sheets of phyllo dough
8

thin slices of mortadella
1/2

cup grated mozzarella cheese
1/3

cup chopped pistachios
1

egg, beaten
Flaky salt for garnishing
cooking twine

A block of mortadella on parchment, a glass of white wine, a bowl of shredded cheese, and a small dish of chopped pistachios are arranged on a marbled brown countertop.

Eight unbaked, triangular phyllo dough pastries are arranged on a metal baking sheet, brushed with egg wash and sprinkled with salt. A glass of liquid sits on the marbled countertop beside the tray.

Preparation

STEP 1: Preheat and Cut the Phyllo

Preheat oven to 375 degrees. Start by cutting your phyllo sheets into long rectangles. Starting on the shorter side, cut each sheet into 3 long pieces. Each strip will make one triangle and this recipe is only for 8, but since phyllo can tear and dry out very quickly, I recommend having a few extras just in case.

STEP 2: Fill with Mortadella and Mozzarella

Place 1 slice of mortadella, 1 tbsp of the mozzarella, and a sprinkle of pistachios at the end of a strip of phyllo. Take the bottom right corner of phyllo dough and fold it up and towards the left, creating a triangle shape. Keep folding the triangle until you have reached the end of the strip. Place your triangles on a baking sheet, and brush with the egg. Sprinkle with flaky salt and bake for 15-20 minutes, or until golden brown. Serve warm.