4 green onions, finely chopped
1/3 lb. fresh mushrooms, sliced
2 tbsp. butter
4 c. cooked chicken, skinned & diced
1 1/2 c. ham, thinly sliced & diced
Salt & pepper
2 tbsp. parsley, chopped
1/2 tsp. basil
2 eggs, beaten
1 1/2 c. Swiss cheese, shredded
Phyllo (filo) pastry (in frozen section off grocery store)
1/2 c. (or more, if needed) melted butter
Sour cream

Saute onions and mushrooms in butter until tender. In a bowl, combine onions, mushrooms, chicken, ham, salt and pepper, parsley and basil. Stir in eggs and cheese. Lay out one sheet of filo and brush with melted butter, top with another sheet and brush. Spoon 2/3 cup filling along one end of the rectangle, leaving a margin of 2 inches in from the end as well as both sides. Fold in both ends and loosely roll up. Brush with butter and place on a greased baking sheet. Repeat until filling is used up.

Bake in 400 degree oven for 25 minutes or until crust is golden brown (be sure to check). Garnish with sour cream. Each strudel serves one person. Great for brunch!