Caramelized Onion And Ricotta Phyllo Pastries

• 6 tablespoons butter
• 5 ounces button mushrooms thinly sliced
• 2 tablespoons brown sugar
• 1 tablespoon rosemary chopped
• 1 cup ricotta cheese
• 1/4 cup grated Parmesan cheese
• 1/4 cup roasted red pepper chopped
• 8 sheets phyllo dough
• 2 teaspoons sesame seeds
• 15 ounces bean salad three, drained and rinsed
• 2 tomatoes chopped
• 1 avocado peeled, pitted and cubed
• 1 cucumber small, chopped
• 2 cloves garlic crushed
• 1 lemon juiced
• 2 tablespoons olive oil

1. Preheat the oven to 400u0b0F. Lightly grease a baking pan.
2. Melt 3 tbsp of the butter in a large skillet on medium-high heat. Saute onions and garlic 2-3 mins until tender. Reduce heat to low. Add mushrooms, sugar and rosemary. Cook, stirring, 4-5 mins until caramelized. Spoon into a large bowl. Cool slightly. Add ricotta, Parmesan cheese and pepper; mix well.
3. Melt remaining 3 tbsp butter. Working with one sheet of phyllo at a time (keep remaining covered with a damp tea towel to prevent drying), fold in half and brush with butter.
4. Place 1/8 of the mixture along one side of phyllo. Roll up, folding sides in as you go. Place on prepared pan. Brush with butter. Sprinkle with sesame seeds.
5. Bake 15-20 mins until golden.
6. For the bean salad, combine all ingredients in a medium bowl, tossing well. Serve phyllo pastries with bean salad.

butter, mushrooms, brown sugar, rosemary, ricotta cheese, parmesan cheese, red pepper, phyllo, sesame seeds, salad three, tomatoes, avocado, cucumber, garlic, lemon juiced, olive oil

Taken from www.yummly.com/recipe/Caramelized-Onion-and-Ricotta-Phyllo-Pastries-1404087 (may not work)