1/2 lb. filo pastry leaves

VEGETABLE FILLING:

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
3/4 c. melted butter
Freshly ground black pepper
2 tbsp. flour
2 tbsp. dry sherry
6 tbsp. yogurt or sour cream
1 lg. egg
1/4 c. (packed) minced parsley
1 c. wheat germ

In a large heavy skillet cook the onions in 2 tablespoons 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), gradually sprinkle in the flour and the sherry. Continue mixing and cooking over medium-low heat another 5-8 minutes. Remove from heat; 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 9 x 13 pan, brushing well with melted butter between the layers. After you have layered about 8 sheets of dough, spread on the filling to within 1/2-inch of edges.

Continue to layer sheets of filo dough on your filling, at least 4 more sheets in your half pound of pastry. Finally, brush butter on the very top, optional. Sprinkle some extra dill weed on top. Bake uncovered, 35-40 minutes in 375 degree preheated oven. Let cool for 5-10 minutes before gently cutting it with a serrated knife into squares.

The filo sheets will slightly out-dimension your pan; it's fine to let the excess dough hug the side edges of your pan. This will make a crispy border. Serves 6.