For the filling and folding

• Place a frying pan over medium heat, add the olive oil and sauté the onion until soft. Season with salt, add the garlic and, as soon as it releases its aroma, add the sautéed mushrooms. Add the mavrodaphne, increase the heat and cook until all the liquids have been absorbed. Allow the mixture to cool. Then, add the thyme and graviera, mix and taste for salt. Cut the fyllo pastry into30, 12 cm. strips and place a strip on your work surface. Use a pastry brush to butter the entire strip, cover with a second strip and butter this as well. Keep remaining strips covered with a damp towel. Place a small quantity of the filling, approx. 40 gr., at the bottom of the fyllo strip to the left. Lift the left corner of the fyllo over the filling and bring to meet the other side of the fyllo to form a triangle. Then, lift the corner nearest to you and fold upwards so as to form a triangle again. Continue in the same way until we reach the end of the strip. Brush the triangle with the beaten egg and place in a baking dish lined with parchment paper. Repeat the process until the filling has all been used making 15 triangles. Bake in a preheated oven at 170°C until the fyllo turns golden brown and crispy, approx. 15 minutes.

Olive oil for frying 500 gr. button mushrooms, cleaned and quartered 250 gr. oyster mushrooms, cut into large pieces Salt

• Place a frying pan over very high heat and add enough olive oil to reach half way up the mushrooms. Fry each type of mushroom separately and stir frequently. One must also take care not to over-fill the pan so that all the mushrooms come into contact with the cooking surface. As soon as the mushrooms turn golden brown, strain, place on absorbent paper and season with salt. Keep at room temperature for a few hours or store in the fridge.