Filo Purses

Preparation

• 1 In large pan, heat oil and sauté mushrooms, 1 tablespoon garlic, salt and pepper to taste. Cook until mushrooms are golden and tender. 2 Add 1 1/2 cups of wine and cook until pan is nearly dry. Remove from heat, set aside.3 In another pan, heat oil and sauté leeks, remaining 3 tablespoons garlic, salt and pepper to taste. Cook until leeks are wilted, adding dash of water if necessary to keep from sticking to pan. 4 Add artichokes, remaining 1 1/2 cups wine, and salt to taste. Cook until pan is nearly dry. Add water, simmer until artichokes are tender. 5 Add mushrooms, cook together for 5 minutes. Drain any excess liquid, set aside to cool. Coarsely chop vegetables and combine with herbs and cheese. Season to taste with salt and pepper.6  Add artichokes, remaining 1 1/2 cups wine, and salt to taste. Cook until pan is nearly dry. Add water, simmer until artichokes are tender. 7 Working in batches, lay sheets of filo on a work surface and cut in half widthwise. Lay two half sheets horizontally, place two more sheets on top vertically to form a cross. 8 Brush lightly with melted butter and spoon about 2/3 cup filling into center. Gather edges of dough up around filling and twist just above filling to seal, allowing top to fall naturally. 9 Wrap and refrigerate at this point or bake all of the purses.10 To serve: Bake in 375°F oven until golden and crisp, about 35 minutes. Serve immediately.
• Source: Photo and Recipe Courtesy of Mushroom Council and Mushroominfo.com