Mushroom and Walnut Pittes

10 oz. filo pastry (300g)
0 - olive oil
0 - sesame seeds
12 oz. mushrooms (350g), finely chopped
1 - onion, peeled and finely chopped
2 - garlic cloves, crushed
2 oz. walnuts (50g), grated
2 oz. breadcrumbs (50g)
1 T olive oil
1 t dried parsley
1 t dried dill
0 - black pepper

Fry the onion and garlic in the oil until softened, then add the mushrooms and fry until the juices begin to run. Remove from the heat and mix in the remaining filling ingredients.

Cut the filo pastry into 24 sheets of approximately 9x5 inches/23x13 cm. Spread 12 sheets out on a flat surface, brush them with olive oil, and put another sheet on top of each one. Divide the filling between the 12 pastry oblongs, placing it on the bottom half only. Fold the right hand corner over to the left, then fold the pastry up and then to the right, tucking the edges in as you go, making triangles.

Arrange these on a greased baking sheet, brush them with olive oil, and sprinkle with sesame seeds. Bake in a preheated oven at 180°C/350°F for 20-25 minutes until golden. Serve warm.

From A Vegan Taste of Greece