16 oz. Phyllo
11 oz. can of cream mushroom soup
15 oz. can salmon in water
16 oz. can mixed vegetables
1/2 c. mayonnaise
2 tbsp. mustard
1 egg

Combine soup, drained mixed vegetables, mustard and mayonnaise. Drain and puree salmon until smooth, add to mixture. Season to taste. Divide phyllo into 2 equal portions. Place 1/2 the phyllo on a greased baking sheet and arrange the mixture on the phyllo leaving 1 1/2 inch around edges. Cover with other 1/2 of phyllo, seal edges with water. the edges can be crimped to give a decorative appearance. Brush top with beaten egg. Bake 1 hour at 300 degrees. Serve hot or cold.