Mushroom Fillo Pockets
Makes 16 pieces.

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Fillo dough forms paper-thin layers around all kinds of fillings. The buttery crunch with each bite is a delicious experience. We prefer this mushroom filling as an easy, always perfect, place to start with making fillo pockets.

8 ounces white button mushrooms, cleaned
6 tablespoons butter
1/2 cup Italian seasoned bread crumbs
16 sheets fillo dough
8 tablespoons butter, melted for brushing fillo

1. Mince the mushrooms, or finely chop in a food processor. In a skillet, allow 6 tablespoons of butter to melt, add the mushrooms and sauté until tender.

2. Mix together the sautéed mushrooms and their liquid, with the bread crumbs.

3. Defrost and unfold 16 sheets of fillo dough. With the remaining 8 tablespoons of melted butter at hand, brush the first sheet of fillo dough.

4. At one end of the sheet of fillo, place 2 tablespoons of the mushroom filling at one end of the sheet in the center. Fold the right-hand side of the fillo over the filling; brush with melted butter. Repeat with the left-hand side of the fillo. Fold the fillo, end over end, until a neat packet is formed. With the seam side down, place on a baking sheet, brush with butter.

5. Preheat the oven to 400°F, Place the mushroom-filled packets on a baking sheet, bake for 15 minutes or until the pastry is evenly golden brown.

6. Serve warm, or at room temperature.

DO AHEAD:
The filling may be made ahead of time and refrigerated until ready to assemble. Or, assemble the packets and freeze until ready to bake. If frozen, allow to sit at room temperature for 30 minutes prior to baking. Baking times may be longer if packets have been previously frozen.