- of dried mushrooms - 6 Grams
- boiling water - 1 glass
- butter - 2 items. spoons
- green onions - 3/4 Cups
- garlic - 1 tooth
- fresh rosemary - 1/2 teaspoonfuls
- fresh thyme - 1/2 teaspoonfuls
- Assorted fresh mushrooms - 220 Grams
- champignons - 220 Grams
- of blue cheese - 150 Grams
- salt and pepper - - To taste
- Dough: filo test - 10 pieces (sheets)
- 1/2 cup butter
1. Chop the green onions, rosemary, thyme and fresh mushrooms. Grind the garlic. Put the dried mushrooms in a bowl and add boiling water. Allow to stand for 30 minutes, until the mushrooms become soft. Drain the water and let the mushrooms through the meat grinder. Melt butter in a large frying pan over medium heat. Add green onions and fry, stirring, until soft, about 5 minutes. Add the garlic, rosemary and thyme and continue frying, stirring, for 1 minute. Increase the fire, add fresh and dried mushrooms and fry until the mushrooms become soft and the liquid completely evaporates, 6-8 minutes. Put the mixture on a plate and refrigerate. Then mix with blue cheese and seasonings to taste. 2. Preheat the oven to 190 degrees. Melt the butter in a small saucepan, then cool. Cover the stack of phylo sheets with a damp kitchen towel. Take one sheet of filo from the stack and lay it on the work surface. Lubricate with a little oil. Put another phyllo leaf on top and oil again. Cut into 6 strips. 3. Put the top of the filling in one corner of the strip and fold the strip into the shape of a triangle. 4. Place the triangle with the seam down on a large pan and grease it with oil. 5. Make all the other triangles and bake in the oven until golden brown, from 20 to 25 minutes. Then let cool on the counter and serve. Patties can be prepared in advance for 3 days, placed in a plastic bag and frozen. Bake them in the same manner as above.
Servings: 8