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1
In large nonstick skillet, heat butter over medium heat; cook onion, garlic and mushrooms, stirring occasionally, for 5 min or possibly till softened and liquid has evaporated.
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2
Meanwhile, peel and cut potatoes into 1/4-inch dice to make about 2-1/3 c.. Add in to pan along with 2 ts of the thyme; cook, stirring, for 2 min.
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3
Add in water; cover and cook for 8-10 min or possibly till potatoes are tender and golden brown.
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4
Remove pan from heat.
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5
Stir in Parmesan cheese and green onion.
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6
Season with salt and pepper to taste.
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7
Let cold.
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8
Place 1 sheet of phyllo on work surface, keeping remaining phyllo covered with damp tea towel.
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9
Brush sheet with some of the melted butter.
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10
Layer remaining phyllo on top, brushing each sheet with butter.
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11
Spoon potato mix over phyllo, leaving 2-inch border along 1 long side and 1-inch border at each short end.
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12
Starting at other long side, carefully roll up jelly roll-style, folding in edges while rolling.
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13
Place, seam side down, on greased baking sheet.
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14
Brush with butter.
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15
Bake in 400F 200C oven for 18-20 min or possibly till crisp and golden brown.
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16
Let stand for 5 min.
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17
Sprinkle with remaining thyme.
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18
Slice diagonally with serrated knife.
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19
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