Ham ‘N’ Broccoli Triangles

17 ingredients
5 steps

Ingredients

  • 2-1/2 cups diced fully cooked ham
  • 2-1/2 cups chopped fresh or frozen broccoli, thawed
  • 1 cup shredded part-skim mozzarella cheese
  • 2 large eggs
  • 1/2 cup heavy whipping cream
  • 1/2 teaspoon minced fresh basil
  • 1/2 teaspoon pepper
  • 1/4 teaspoon Italian seasoning, optional
  • Dash cayenne pepper
  • 1 package (16 ounces, 14x9-inch sheet size) frozen phyllo dough, thawed
  • 3/4 cup butter, melted
  • 1/4 cup butter
  • 1/4 cup all-purpose flour
  • 2 cups whole milk
  • 1/2 teaspoon salt
  • 1/2 cup shredded Swiss cheese
  • Minced fresh parsley, optional

Directions

  1. 1
    In a large bowl, combine the ham, broccoli and mozzarella cheese. In a small bowl, beat eggs; stir in the cream, basil, pepper, Italian seasoning if desired and cayenne. Stir into ham mixture; set aside.
  2. 2
    On a work surface, carefully remove one sheet of phyllo dough and fold in thirds lengthwise (keep remaining phyllo covered with plastic wrap and a damp towel to prevent it from drying out). Lightly brush phyllo strip with butter. Place a rounded tablespoonful of filling in lower right corner of strip. Fold dough over filling, forming a triangle. Fold triangle up, then fold over, forming another triangle. Continue folding, like a flag, until you come to the end of the strip.
  3. 3
    Repeat with remaining phyllo sheets and filling. Place triangles on ungreased
  4. 4
    . Brush with butter. Bake at 375° for 20-25 minutes or until golden brown.
  5. 5
    Meanwhile, in a small saucepan, melt butter over medium heat. Whisk in flour until smooth; add milk and salt. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in Swiss cheese until melted. Sprinkle with parsley if desired. Serve with triangles.

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