Filo Mushroom Pockets

Ingredients

• 250 g Mushrooms
• 1 small Shallot
• 1 Garlic clove
• 1 sprig rosemary
• 2 sprigs thyme
• 3 sage leaves
• 2 tbsp olive oil
• 300 g filo dough (refrigerated)
• 200 g ricotta
• Salt
• Pepper
• nutmeg
• 1 egg

Instructions

1. 1.

   Clean the mushrooms and finely chop them. Peel the shallot and garlic, then dice into small cubes.

2. 2.

   Wash the herbs, shake off excess water, and finely chop the leaves.

3. 3.

   Heat oil in a pan and sauté the shallot and garlic until translucent. Add the mushrooms and herbs, cook briefly, remove from heat, and let cool.

4. 4.

   Lay filo dough sheets on a work surface and cut 16 rectangles (12 x 6 cm).

5. 5.

   Whisk ricotta with the cooled mushroom mixture and season with salt, pepper, and freshly grated nutmeg. Separate the egg yolk and whites.

6. 6.

   Fold each rectangle into a square, place 1–2 tsp of mushroom filling in the center, brush edges with egg white, then fold two opposite corners together to form a triangle. Press edges firmly.

7. 7.

   Place the dough pockets on a parchment-lined baking sheet. Beat the yolk and brush over the pockets. Bake in a preheated oven at 200 °C (180 °C fan) for about 10 minutes until golden brown. Flip and bake another 10 minutes until finished.