Ingredients:

• 6 tablespoons butter
• 1 medium onion finely chopped
• ½ pound wild mushrooms thinly sliced
• 6 chicken thighs skinned and boned and grilled and shredded
• Salt
• 1 bunch basil minced
• ½ cup Parmesan or Gruyere
• 1/3 cup diced prosciutto
• 1 beaten egg
• 8 sheets filo

Instructions:

1. Preheat oven to 375°.
2. Melt 3 tablespoons of butter in a pan and add the onion to sauté until golden.  Add the mushrooms and cook until soft.  Add the garlic, basil, salt and cook until no moisture remains.  Stir in cheese, prosciutto, egg and chicken.
3. Melt remaining butter.  Lay one sheet of filo on cutting board and brush the half of the sheet closet to you with butter.  Spoon 1/3 cup of filling on the narrow edge and fold in the sides.
4. Roll up and place seam side down on lightly buttered baking sheet.  Repeat.  Cover in saran and refrigerate up to 2 days.  You now may freeze them for up to a month.  Let thaw overnight.
5. Brush the rolls with remaining melted butter.  Bake until golden brown about 20 minutes.

Comments: You can also serve with a Béarnaise or Hollandaise Sauce.