| 1 | In a large skillet over medium high heat, saute mushrooms, garlic, and onion in sherry and olive oil until soft. |
| 2 | Add parsley, feta, mozzarella, oregano, thyme, and turkey. |
| 3 | Remove from heat. |
| 4 | Preheat oven to 350 °F. |
| 5 | Lightly oil two 9- by 12-inch baking sheets. |
| 6 | Lay filo dough on a clean, dry surface. |
| 7 | Cut each sheet in half widthwise to make 30 smaller sheets. |
| 8 | Stack them evenly on top of each other, and cover with a piece of plastic wrap and a slightly dampened dish towel as you do the next step. |
| 9 | Butter 1 sheet and cut into 3 long strips. |
| 10 | Lay the 3 strips on top of each other. |
| 11 | Place about 2 tablespoons of filling in the lower right section near the edge. |
| 12 | Fold bottom right corner of filo over filling to meet left edge, creating a small triangle. |
| 13 | Continue folding pastry, as you would a flag, until you reach the top. |
| 14 | You will end up with a triangle-shaped pastry. |
| 15 | Lightly butter top of filled triangle and place on prepared baking sheet. |
| 16 | Repeat process until all the filling has been used. |
| 17 | Bake pastries until golden (20 minutes). |
| 18 | Serve warm. |
| 19 | makes 30 pastries. |
| 20 | recipe by : the california culinary academy |
