Filling:
\n1 lb mushrooms, chopped
\n1 C. (8oz) non-fat cream cheese
\n1 C. light sour cream
\n1 tsp. salt
\nlots of black pepper
\n1 tsp. dill
\n1 C. good bread crumbs
\n2 scallions, finely minced
\n1\/4 C. (packed) minced parsley
\n3 T. lemon juice<\/p>\n
Pastry:
\n10 sheets of filo pastry
\n3 to 4 T. olive oil, for the filo
\noptional: poppy seeds for the top<\/p>\n
Place mushrooms in a saucepan, and cook them over medium heat for about 10 minutes. Drain, squeezing out all the excess liquid and transfer them to a medium sized bowl. Add cream cheese, cut into small pieces. Mix well. Stir in the remaining filling ingredients. Preheat the oven to 375 F. Oil a baking tray. Place one sheet of filo on a clean, dry countertop. Brush top lightly with oil, then add another sheet. Brush with oi, then another. Continue till you have a pile of 5 filo sheets. Add half the filling at the end of the sheets, coving about a third, fold in the sides, and gently roll until you have a neat little log. Brush the top with more oil, then carefully lift the pastry, and place it on the oiled baking sheet. Repeat this process to make a second roll, and place it next to the first. Bake 25-30 minutes, untill golden and crisp. Cut with a serrated knife using a gentle sawing motion. Serve hot or at room temperature.<\/p>\n
Yield: 6 servings
\nCalories: 339
\nFat: 26g
\nFiber: 1g<\/p>\n","protected":false},"excerpt":{"rendered":"
Filling: 1 lb mushrooms, chopped 1 C. (8oz) non-fat cream cheese 1 C. light sour cream 1 tsp. salt lots of black pepper 1 tsp. dill 1 C. good bread crumbs 2 scallions, finely minced 1\/4 C. (packed) minced parsley 3 T. lemon juice Pastry: 10 sheets of filo pastry 3 to 4 T. olive oil, for the filo optional: poppy seeds for the top Place mushrooms in a saucepan, and cook them over medium heat for about 10 minutes….<\/p>\n