¼ cup Kalamata Extra Virgin Olive Oil Tin
1 pound white mushrooms, sliced
1 large onion, finely diced
1 garlic clove, minced
1 tablespoon Kalamata Balsamic Vinegar “Kalamata Papadimitriou”
7 ounces grated graviera cheese
Coarse Salt from the Mesologgi sea lake to taste
½ bunch finely chopped parsley
½package country filo dough
1 egg, beated
Pre-heat oven to 350 degrees.
In large skillet saute mushrooms with onion and garlic in olive oil.
Season with salt & pepper and cook until soft.
Remove from burner and add graviera cheese, parsley, balsamic vinegar and beaten egg and mix well.
Take one sheet of filo dough and lay on clean work surface.
Baste with olive oil.
Add mushroom filling across short edge of filo dough starting and ending 1 ½ inches from edge.
Fold in sides, roll into log and twist into intself like a coil.
Place onto middle of well oiled round pan.
Repeat process until all filling is used. Lay additional filo logs around coil.
Brush tops liberally with olive oil and sprinkle with a bit of water.
Bake in pre-heated 350 degree oven for 40 minutes or until golden brown.
Cut into pieces and enjoy!