Filo pastry rolls with minced meat

Ingredients:

• 1 tbsp. l. olive oil
• 170 g of champignons, finely chopped
• 1 onion, finely chopped
• 0.5 tsp salt
• 220g spicy Italian turkey sausage, casings removed, minced meat crumbled
• 60 g low-fat cream cheese, room temperature
• 0.5 cups grated reduced-fat cheddar
• 16 sheets of filo pastry (22 x 35 cm)

Preparation:

1. Preheat oven to 190°C. Spray a baking sheet with cooking spray and place it next to you.
2. In a large nonstick skillet, heat the olive oil over medium-high heat. Add the mushrooms, onion, and salt. Cook, stirring occasionally, over medium heat until the mushroom mixture is very soft, about 8 minutes. Remove from heat. Stir in the ground turkey, cream cheese, and cheddar.
3. Place 1 sheet of phyllo dough on a work surface with the short side facing you. (Cover the remaining dough with plastic wrap to prevent it from drying out.) Spray the sheet of dough with cooking spray. Then fold it in half lengthwise and spray again. Place a heaping tablespoon of filling in the center of the bottom end of the dough. Fold the sides inward, then roll the bottom up to completely enclose the filling (it should form a roll). Place the roll, seam side down, on a baking sheet. Repeat with the remaining phyllo sheets, cooking spray, and filling to make 16 rolls.
4. Spray the rolls generously with cooking spray and bake until light golden brown, about 20 minutes.