MMMMM--------------------------FILLING-------------------------------
1 lb Mushrooms; chopped; (4 c
-packed, raw)
1 ts Salt
1/2 ts Ground caraway or dill seed
8 oz Cream cheese; (you can
-substitute 1/2 pot or
-cottage cheese)
1/2 c Sour cream
1/2 c Yogurt
1 c Fine bread crumbs
1/4 c Fresh parsley; chopped
2 Scallions; minced; (include
-as much of the greens as
-possible)
1 Lemon; juice of
Preparation time: 1 1/2 to 2 hours to prepare, including baking
Filling:
Steam the mushrooms and drain them, squeezing out as much excess
liquid as possible. (Save the liquid for soup stock.) Cut the cream
cheese into the hot mushrooms, tossing until the cheese melts. Add
remaining filling ingredients. Mix well.
To assemble:
Melt the butter. Lay a leaf of filo flat on a wooden surface (or a
formica counter) and brush with melted butter. Add another leaf and
brush with more butter. Be generous with the butter. Continue to
stack the leaves until you have a pile of five. Apply half of the
filling across the width of the leaves, over a 3-4" space: and roll
it up tightly. Brush the top with butter and sprinkle on 1 tb poppy
seeds. Using a spatula, transfer to a buttered tray. Repeat this
ritual to make a second roll. Slash each roll into thirds on the
diagonal. Bake 25 minutes at 375 F. Serve hot.
