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Name: Filo Mushroom Pies
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 42
Cuisine: American
Ingredients: 1/2 lb Onions; 7 oz Feta cheese; 1 pk Filo pastry sheets; 3/4 lb Flat mushrooms (w/o stalks); 2 ts Whole cumin; 2 ts Coriander seeds; Butter or oil; 2 sm Eggs

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INGREDIENTS

1/2 lb Onions
7 oz Feta cheese
1 pk Filo pastry sheets
3/4 lb Flat mushrooms (w/o stalks)
2 ts Whole cumin
2 ts Coriander seeds
Butter or oil
2 sm Eggs

Servings

INSTRUCTIONS

Chop the onion finely and soften it in a little butter or oil, then fry hard until frazzled. Remove and reserve. Dice the mushrooms and fry them in the fat remaining in the pan; stir and turn them as necessary to drive off most of their moisture and to concentrate flavour. Mix the two vegetables together and season with plenty of salt and pepper. Stir in the cumin, coriander and grated cheese. When cool bind with the beaten eggs. Unwrap the pastry one sheet at a time. Keep the rest covered with a damp cloth to prevent drying out. Cut each sheet into strips about 3 x 10 inches long and brush on one side only with melted butter. Put one rounded metal teaspoonful of the mixture near the short edge of the buttery side of the first pastry strip - about 1 inch from the bottom and slightly to the left-hand side. Fold the bottom right-hand corner of the pastry diagonally over the filling to make a triangle. Continue folding the pastry at right angles up the whole lenghth of the strip so you end up with a neat little triangular parcel. Make more little pies in the same way until all the filling is used up. To cook, simply brush the pies all over with melted butter or oil, arrange them side by side on baking trays and bake at 350-375 F (180-190 C) gas mark 4/5 for about 20 minutes, until the pastry is golden and crisp. It is best to turn the pies over after the first 10 minutes and brush with more butter or oil. For even crisper results the pies can be deep-fried. Source: Philippa Davenport in "Country Living" (British), September 1988. Typed for you by Karen Mintzias

NOTES

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Filo Mushroom Pies

1/2 lb Onions
7 oz Feta cheese
1 pk Filo pastry sheets
3/4 lb Flat mushrooms (w/o stalks)
2 ts Whole cumin
2 ts Coriander seeds
 Butter or oil
2 sm Eggs

Chop the onion finely and soften it in a little butter or oil, then fry  hard until frazzled.  Remove and reserve. Dice the mushrooms and fry them  in the fat remaining in the pan; stir and turn them as necessary to drive  off most of their moisture and to concentrate flavour. Mix the two  vegetables together and season with plenty of salt and pepper. Stir in the  cumin, coriander and grated cheese. When cool bind with the beaten eggs.    Unwrap the pastry one sheet at a time.  Keep the rest covered with a damp  cloth to prevent drying out.  Cut each sheet into strips about 3 x 10  inches long and brush on one side only with melted butter. Put one rounded  metal teaspoonful of the mixture near the short edge of the buttery side of  the first pastry strip - about 1 inch from the bottom and slightly to the  left-hand side.  Fold the bottom right-hand corner of the pastry diagonally  over the filling to make a triangle. Continue folding the pastry at right  angles up the whole lenghth of the strip so you end up with a neat little  triangular parcel.  Make more little pies in the same way until all the  filling is used up.    To cook, simply brush the pies all over with melted butter or oil, arrange  them side by side on baking trays and bake at 350-375 F (180-190 C) gas  mark 4/5 for about 20 minutes, until the pastry is golden and crisp. It is  best to turn the pies over after the first 10 minutes and brush with more  butter or oil. For even crisper results the pies can be deep-fried.    Source: Philippa Davenport in "Country Living" (British), September 1988.  Typed for you by Karen Mintzias

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Nutrition

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Serving Size: 1 Serving (47g)
Recipe Makes: 42 Servings

Calories: 40
Calories from Fat: 22 (55%)

Amt Per Serving		% DV

	Total Fat 2.4g	3 %
	Saturated Fat 1.1g	6 %
	Monounsaturated Fat 0.8g
	Polyunsanturated Fat 0.2g
Cholesterol 54.6mg		17 %
Sodium 70.5mg		2 %
Potassium 53.3mg		1 %
Total Carbohydrate 2.4g		1 %
	Dietary Fiber 0.4g	2 %
	Sugars, other 2g
Protein 2.4g		3 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 40

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