1 lb. fresh mushrooms
8 oz. cream cheese
1 c. bread crumbs
1 tsp. poppy seeds
1 lb. butter
8 oz. plain yogurt
2 eggs
1 bunch scallions

Steam or microwave clean mushrooms until tender, then drain well. Put mushrooms, chopped scallions, eggs and yogurt in food processor. Break up cream cheese and add to food processor also. Then process until mixed well and the mushrooms are in small chunks. This works best if the mushrooms are still hot enough to melt the cream cheese.

Melt the butter. In a 13 x 9 inch casserole dish, put alternating layers of phyllo dough and mushroom mixture. Each layer of dough consists of 6 sheets of dough, which are individually brushed with butter as you lay them down. Make sure you end with dough as the top layer. Then sprinkle with poppy seeds. Bake at 375 degrees for 45 minutes. Slice diagonally to make diamond shaped pieces. Makes 10 servings.