INSTRUCTIONS

For the filling and the bourekakia

Place a pan over high heat and add olive oil.
Sauté the mushrooms, until they are nicely golden on each side. Lower the heat, add the leeks, the stems of the mushrooms, salt and cook until they soften for approximately 15 minutes.  Add the spring onion and resume cooking, until it gets slightly softer as well, for approximately 3 more minutes. Add the garlic and cook, until you can smell it, for about 1-2 minutes. Transfer the mixture to a bowl; add thymes, OLYMPOS traditional white cheese, some freshly-ground pepper, taste and season to taste, if needed. Let the mixture cool at room temperature.

Cut the phyllo dough in 30 strips, 16 cm wide each. Place one strip in the working surface. Spread some OLYMPOS butter with a brush all over its surface, cover with a second phyllo (strip) and butter again with OLYMPOS butter. (Keep the rest of the strips covered with a piece of cloth) Add some filling at the bottom edge of the phyllo. Fold the right and left side of the phyllo inward, creating a folder. Then, wrap the filling upwards, until you reach the end of the strip and shape into a roll. Brush the roll with the beaten egg and put it in a baking pan lined with parchment paper.

Repeat the same process, until the filling is over.

Bake in preheat oven at 170°C, until the phyllo dough gets crunchy, for approximately 20 minutes. 

Let them cool slightly and serve.