2 Tbsp. butter
1 medium onion, finely chopped
1 (3 oz.) pkg. cream cheese
1/2 tsp. salt
1 tsp. thyme
1/8 tsp. pepper
1 1/2 C. finely chopped mushrooms
1/2 box phyllo dough
Melted butter

Saute mushrooms and onions in butter. Mushrooms will be watery; cook to reduce liquid. Add seasonings and mix. Add cream cheese (if you cut it into chunks it melts faster). Cook until melted. Let cool. Cut phyllo into strips about 5 inches wide. Brush phyllo thoroughly with melted butter. Place mushroom filling on phyllo, fold in half. Fold filled phyllo into a triangle, like folding a flag. Freeze on tray (if making ahead of time), then separate and put in plastic bags. When ready to serve, let thaw and bake at 350° for 25 minutes or until lightly browned. (Mary Ledy)