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Parve
Easy
1 Hour
Diets 
These delightful little packages can be made up to 4 hours ahead. Complete the recipe as directed and refrigerate lightly covered just before baking. They’re also extremely versatile; if you prefer sun-dried tomatoes instead of the roasted red peppers, feel free to substitute them.
2 tablespoons canola oil
1 pound mixed exotic mushrooms, trimmed and sliced
1 and 1/2 cups coarsely chopped fennel
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon pepper
3 red peppers, coarsely chopped and roasted
1 cup fresh bread crumbs, divided
1 tablespoon Gefen Honey
1 large egg
1 cup baby arugula or baby spinach
12 sheets phyllo pastry
1 tablespoon honey mustard
6 tablespoons melted margarine
Heat the oil in a large non-stick skillet set over medium-high heat. Add the mushrooms, fennel and thyme and cook, stirring often, until the mushrooms have released all of their juices and are just starting to turn golden, eight to 10 minutes. Remove from the heat. Stir in the salt and pepper. Transfer the mixture to a bowl.
Stir the red peppers, half a cup of the bread crumbs, honey and egg into the mushroom mixture, stirring well until combined. Gently stir in the arugula.
Lay three sheets of phyllo pastry on a work surface. Cover the remaining phyllo with plastic wrap and a damp towel to prevent them from drying out.
Place an eight-inch cardboard round or the bottom of a springform pan on one side of the phyllo. Using a sharp knife, cut around the board or bottom to make a round stack. Then repeat on the other side of the sheets to make another stack of circles.
Remove two of the phyllo circles and place them in front of you on a work surface. Stir one tablespoon of water into the honey mustard. Brush some of the melted margarine over each circle, starting with the edges first so that they don’t dry out. Top with another circle of phyllo. Brush each with the mustard mixture. Place the last circle on top and brush with some of the melted margarine.
Sprinkle one tablespoon of the remaining bread crumbs in the center of each stack. Scoop half a cup of the mushroom mixture and place on top of the bread crumbs. Using some of the melted margarine as glue, form pleats by bringing the pastry up over itself around the filling, leaving a small hole for the filling to peek through. Brush the bundle all over with margarine. Place on a large parchment-paper lined baking sheet. Repeat with the remaining phyllo three more times to make eight bundles in all.
Bake in the center of a preheated 400-degree-Fahrenheit oven until crisped and golden, 18 to 20 minutes.
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