Mushroom parcels made from filo pastry

Ingredients for 4 servings:

• 300 g filo pastry from the refrigerated section
• 250 g mushrooms
• 1 garlic clove(s)
• 1 sprig(s) rosemary
• 2 sprigs of thyme
• 2 sage leaves
• 2 tbsp oil
• 200 g ricotta
• 1 egg(s)
• 1 small onion(s)
• salt and pepper
• nutmeg

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 25 minutes

Peel and chop the onion and garlic. Chop the mushrooms and herbs. Heat the oil in a pan and sauté the onions and garlic until translucent. Add the mushrooms and herbs and fry briefly. Let cool. Mix the ricotta with the mushroom mixture. Season with salt, pepper, and nutmeg. Spread out the filo pastry and cut into rectangles (12 x 6 cm). Fold each rectangle into a square. Place 1-2 teaspoons of the mushroom mixture in the center. Separate the egg. Brush the edges of the pastry with egg white and fold the squares into triangles. Press the edges firmly together. Place the mushroom parcels on a baking sheet lined with baking paper and brush with the egg yolk. Bake for approx. 10 minutes at 200°C. Turn over and bake for another 10 minutes.