We make this on special occasions, especially birthdays. It is a good social recipe as it is useful to have people help you assemble it. "Buy the pastry ... in a long rectangular package in the frozen foods section of most good grocery stores. Let it thaw out thoroughly while still wrapped (this will take an hour or two). Unwrap just before using, take out a pile of however many sheets you will need, and rewrap (airtight!) and refrigerate the rest until next time. Cover the sheets you are about to use with a slightly damp towel." - Mollie Katzen
Ingredients:
1 lb mushrooms, sliced or chopped
1 cup (8 oz) cream cheese or cottage cheese
1 cup sour cream and/or yogurt
1 tsp salt
lots of black pepper
1 tsp dill
1 cup good breadcrumbs
2 scallions, finely minced (whites & greens)
1/4 cup (packed) minced parsley
3 Tbsp lemon juice
10-15 sheets filo pastry
3-4 Tbsp butter or olive oil, or a mix
Optional poppy seeds
Preheat oven to 375'F
Place the mushrooms in a saucepan, and cook them over medium heat for about 10 minutes. Drain them, squeezing out excess liquid, and transfer them to a medium-sized bowl. (You can save the liquid for a great soup stock.) Add cream cheese, cut into small pieces, or cottage cheese to the hot mushrooms. Mix well. Stir in the next 8 ingredients.
To Assemble: Place one sheet of filo on a clean, dry countertop. Brush the top with melted butter or very lightly with oil, then add another sheet. Brush with oil, then add another. Continue until you have a pile of 5 sheets (don't brush the last sheet with butter). Add a fourth to a half of the filling (depending on the size of the filo sheets), 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 of the baking tray. Repeat this procedure until all the filling is used, and place the logs next to the first one on the tray. Sprinkle with poppy seeds if desired.
Bake 25-30 minutes, until golden and crisp. Cut with a serrated knife. Serve hot.