Phyllo Pastries with Smoked Turkey and Mushroom

1 cup mushrooms; minced
2 cloves garlic; minced
1/4 cup onion; minced
1/4 cup sherry
1 t. olive oil
3 T. parsley; minced
1/2 cup feta cheese; crumbled
1/4 cup low fat mozzarella cheese grated
1/4 t. dried oregano
1/4 t. dried thyme
1/4 lb. smoked turkey or ham; finely minced, trimmed of fat
15 sheets of phyllo dough
1/3 cup butter; melted

In a large skillet over medium high heat, saute mushrooms, garlic, and onion in sherry and olive oil until soft. Add parsley, feta, mozzarella, oregano, thyme, and turkey. Remove from heat.

Preheat oven to 350� F. Lightly oil two 9- by 12-inch baking sheets.

Lay filo dough on a clean, dry surface. Cut each sheet in half widthwise to make 30 smaller sheets. Stack them evenly on top of each other, and cover with a piece of plastic wrap and a slightly dampened dish towel as you do the next step.

Butter 1 sheet and cut into 3 long strips (use scissors). Lay the 3 strips on top of each other. Place about 2 tablespoons of filling in the lower right section near the edge. Fold bottom right corner of filo over filling to meet left edge, creating a small triangle. Continue folding pastry, as you would a flag, until you reach the top. You will end up with a triangle-shaped pastry.

Lightly butter top of filled triangle and place on prepared baking sheet. Repeat process until all the filling has been used. Pastries can be frozen on a cookie sheet and then stored in
a freezer container at this point.

6. Bake pastries until golden (20 minutes). Serve warm.

Makes 30 pastries.