Mushroom, Asparagus and Feta Parcels

My latest #PhabPhyllo recipe in conjunction with Mediterranean Delicacies is all about veggies: these little parcels are simple and delicious. They also make for great lunch box fillers. You can substitute the asparagus for tenderstem broccoli if it's not in season. Happy #MeatFreeMonday
Mushroom, Asparagus and Feta Parcels

Ingredients:
(Makes 9)
3 Tbsp Olive Oil
1/2 Onion (finely chopped)
1/2 tsp Thyme
150g Asparagus spears (cut into fifths)
200g Portabellini Mushrooms (sliced)
150g Mediterranean Delicacies Danish Feta
50g Mediterranean Delicacies Sundried Tomatoes (finely chopped)
3 sheets Mediterranean delicacies Phyllo Pastry
Olive oil for brushing the pastry

Method:
Fry the onion in the olive oil until just softened then add the thyme, asparagus, mushrooms and sundried tomatoes and fry until cooked through. Remove from the heat and allow to cool.
Preheat the oven to 180°C.
Lay out the three sheets of phyllo pastry and cut each sheet into 9 equally-sized rectangles.
Brush 3 pastry rectangles with olive oil and lay one on top of another to form a star-like shape.
Do the same with the remaining rectangles so that you have 9 stars in total.
Crumble the feta into the mushroom mixture, add a pinch of salt and a good grinding of pepper and combine.
Spoon equal amounts of the mixture into the centre of each phyllo star, then fold over the overlapping pastry and pinch it together in the middle to make little parcels.
Place onto a greased baking tray and bake in the oven for 25 minutes or until crisp and golden.
Serve hot or cold.