Very yummy. Make sure you defrost your phyllo pastry completely before starting to cook.

1 tbsp olive oil
4 cups green cabbage, finely shredded
2 cups bok choy greens, finely shredded
1 tablespoon currants
1 onion, sliced thin
2 green onions, chopped
2 tbsp fresh dill, chopped or 1 tsp dried dill
2 tbsp fresh cilantro or parsley, chopped
1/2 tsp sea salt

Heat olive oil in large saucepan or wok. Add cabbage and bok choy greens, currants, onion and green onions. Cook over medium-high heat, stirring frequently, for 3-4 minutes or until greens begin to wilt. Add dill, cilantro or parsley and sea salt, and cook for 1 minute more on high heat, stirring well. Set aside.

1 tbsp olive oil
1/2 lb fresh mushrooms, sliced
1 tsp lemon juice

In separate large skillet, heat oil. Add mushrooms and sauté briefly over high heat, stirring frequently, until they begin to soften. Remove from heat, sprinkle with lemon juice and add to vegetable mixture. Mix well.

4 phyllo pastry sheets
2 tbsp olive oil
4 tbsp dry, whole wheat bread crumbs

Preheat your oven to 400 F. Strain mushroom-vegetable mixture in colander, catching liquid in a small bowl. Reserve liquid to add to soup, sauces, or gravy. Lightly oil a cookie sheet. Place 1 phyllo sheet on damp towel (keep all phyllo that is not in use under a damp cloth so it won’t dry out). Brush lightly with olive oil. Place second phyllo sheet on top of first. Sprinkle 2 tbsp of bread crumbs on left-hand side of phyllo. Fold right-hand side over to encase bread crumbs, making a rectangle. Brush top lightly with olive oil. Spread 1/2 the vegetable mixture along the long edge, stopping 1″ short of the short sides. Fold borders in to encase vegetables. Roll as you would a jelly roll. Place seam side down on oiled cookie sheet, and brush entire roll with olive oil. Repeat for second roll. Bake until golden, about 30 minutes. Cut each into 3 or 4 sections.

Serves 2-4, depending on who you are feeding.