Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 c Pecans (about 2-oz)
3 md Size leeks washed and
Finely diced (1 1/2 cup)
3 1/2 tb Butter
1 lb Mushrooms trimmed and
Finely sliced (about 5 cup)
1/2 ts Fennel seed crushed
1/2 ts Dill seed
1/2 ts Salt
1/4 ts Pepper
1/2 c Sour cream
8 13x9 inch sheets phyllo
Dough from 8-oz package
6 tb Melted butter

Preheat oven to 350 degrees. Bake pecans on cookie sheet until
toasted, about 10 minutes. Cool. Coarsely chop. Raise temperature to
375 degrees. Place rack in lowest position. Saute leeks in 2 1/2 Tb
of the butter in a large heavy skillet over medium heat until soft.
Add mushrooms and remaining 1 Tb butter. Cook until mushrooms are
sooft and moisture has evaporated. Stir in fennel seed, dill seed,
dalt and pepper. Remove from heat; stir in sour cream and nuts. Cool
slightly. Lightly grease cookie sheet. Working with one sheet of
phyllo at a time and keeping the others covered with a damp towel and
plastic wrap, brush a sheet with melted butter. Cut sheet lengthwise
into 4 equal pieces. Place a measuring tablespoonful of filling on
the bottom corner of one strip, leaving a 1 inch bottom border. Fold
corner up over the filling to form a triangle, then fold the triangle
up and over like folding a flag. Keep flipping triangle up and over
to end of strip. Trim off any excess dough. Repeat with remaining
phyllo and filling. Place turnovers on prepared cookie sheet. Lightly
brush with melted butter. BAke in preheated oven at 375 degrees until
crisp and golden, 12-15 minutes. NOTE: Turnovers may be frozen before
baking.

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