1/2 lb. filo pastry leaves
3/4 c. melted butter
2 tbsp. butter
1 c. minced onion
1/2 tsp. salt
1 lg. carrot, diced
1 c. chopped broccoli
1/2 lb. chopped mushrooms
1/2 tsp. dill weed
Lots of freshly ground black pepper
2 tbsp. flour
2 tbsp. dry sherry
6 tbsp. yogurt or sour cream
1 lg. egg
1/8 c. (packed) minced parsley
1 c. wheat germ
Optional: Extra dill weed

In a large heavy skillet, cook the onions in 2 tablespoons of butter with salt, until the onions are soft.

Add the carrot, broccoli, mushrooms and dill and continue to cook, mixing intermittently, over medium heat.

When the vegetables are brightly-colored and just tender (about 8-10 minutes later), gradually sprinkle in the flour and the sherry. Continue mixing and cooking over medium-low heat another 5-8 minutes. Remove from heat; let it cool to room temperature.

Beat together the egg and yogurt (or sour cream). Add this to the cooled vegetables, along with the parsley and wheat germ; mix well.

Begin layering sheets of filo in your buttered 9x13 inch pan, brushing lavishly with melted butter between the layers. The filo sheets will slightly out-dimension your pan; it's fine to let the excess dough hug the inside edges of the pan; this will make a crispy border.

When you've layered about 8 sheets of dough, spread on the filling, distributing it to within 1/2 inch of the edges. Continue to layer filo on top of the filling; there should be about 4 or them remaining in your 1/2 pound. Don't forget to keep brushing melted butter between all the layers, and finally, on the very top. Optional: Sprinkle some extra dill weed on top.

Bake, uncovered, for 35-40 minutes. Let it cool for 5-10 minutes before gently cutting it with a serrated knife, into delicious squares.