Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 c Sliced mushrooms
1/2 c Dry white wine
1 tb Butter
10 Phyllo dough sheets
6 oz Butter, softened
3/4 c Oven-dried roma tomatoes
3 Garlic cloves, minced
1/2 c Black olives, sliced
1 c Fresh basil leaves, chopped
3/4 c Crumbled feta cheese
1/4 c Grated Parmesan cheese
Freshly ground white pepper
-to taste
Freshly ground black pepper
-to taste

Heat oven to 375'F. Saute mushrooms in 1 tablespoon butter and dry
white wine. Set aside.

On a clean dry surface, assemble following: properly thawed phyllo
dough, a pastry brush, softened butter and a large baking tray.
Butter baking tray using pastry brush. Place a sheet of phyllo dough
on tray, and butter dough. Working quickly, place another phyllo
sheet over that one and press down, and butter that sheet. Repeat
step nine times, buttering each sheet of phyllo, and pressing down
next sheet. If sheets are larger than tray, fold over edges, and
butter area folded over.

Place baking tray on center rack and cook until golden brown and
crispy, about 12-15 minutes. Remove it and set aside to cool for
about 10 minutes. Layer tomatoes, fresh basil, mushrooms, black
olives, and garlic on crust. Sprinkle feta cheese next, and then
Parmesan. Top off with white and black ground pepper.

Place tray back in oven for 10-15 minutes. Remove from oven and allow
to cool for 10 minutes. Cut into squares or triangles and serve as an
appetizer. Serves 12-16 as an appetizer.
Submitted By MICHAEL ORCHEKOWSKI On 08-07-95

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