1 1/2 tsp. canola oil

1/2 C. chopped mushrooms

1/2 large onion, chopped

1 medium carrot, shredded

1 rib celery, chopped

1/4 tsp. salt

3 T. dijon mustard

8 sheets phyllo dough, 17 1/2″ x 13″

1/3 C. trans-free margarine, melted

1 pound sliced rare deli roast beef

3/4 C. shredded, reduced-fat Monterey Jack cheese

 

Heat the oven to 375°F. In a 10″ nonstick skillet, heat the oil over medium heat. When it’s hot, add the mushrooms, onion, carrot, and celery. Cook for about 10 minutes, or until tender. Remove from the heat, and stir in the salt and 1 T. of the mustard. Set aside. Place one sheet of phyllo on your work surface (keep the rest covered with a damp towel so it won’t dry out), and brush it with 1/2 T. of the margarine. Top with another sheet of phyllo, brush it with margarine, and repeat to add two more sheets. Cut the phyllo in half lengthwise, and then cut each half into 3 squares. Spread 1/2 tsp. of mustard on the outer edges of each square. Repeat the entire process to make 6 more squares. Divide the roast beef evenly on the phyllo squares. Spoon the vegetables over the beef and sprinkle them with the cheese. Bring the edges of dough up to form a package, and twist the top together. Brush each package with the remaining margarine.   Place each package on a nonstick baking sheet and bake for 15 minutes, or until golden.