From: Chef Annie Somerville, Greens Restaurant, San Francisco. Yield: 24 servings.
as needed, olive oil
3 lb. white button mushrooms, quartered
¼ cup garlic, minced
as needed, salt and pepper
3 cups white wine
12 medium leeks, white part only, thinly sliced
6 lb. baby artichokes, trimmed, quartered
6 cups water
¾ cup chopped fresh herbs (oregano, parsley, thyme, chives)
12 oz. Asiago cheese, grated
6 oz. Parmesan cheese, grated
48 sheets frozen filo dough, thawed
as needed, unsalted butter, melted
In large pan, heat oil and saute mushrooms, 1 Tbsp. garlic, salt and pepper to taste. Cook until mushrooms are golden and tender. Add 1½ cups wine and cook until pan is nearly dry. Remove from heat; set aside.
In another pan, heat oil and saute leeks, remaining 3 Tbsp. garlic, salt and pepper to taste. Cook until leeks are wilted, adding dash of water if necessary to keep from sticking to pan. Add artichokes, remaining 1½ cups wine and salt to taste. Cook until pan is nearly dry. Add water; simmer until artichokes are tender. Add mushrooms; cook together for 5 minutes. Drain any excess liquid; set aside to cool. Coarsely chop vegetables and combine with herbs and cheese. Season to taste with salt and pepper.
Working in batches, lay sheets of filo on a work surface and cut in half widthwise. Lay out 2 half sheets horizontally, place 2 more sheets on top vertically to form a cross. Brush lightly with melted butter and spoon about ⅔ cup filling into center. Gather edges of dough up around filling and twist just above filling to seal, allowing top to fall naturally. Brush outside lightly with butter, including to edges. Place on parchment-lined sheet pan. Repeat until all filling is used. Wrap and refrigerate at this point, or bake all of the purses.
To serve: Bake in 375°F oven until golden and crisp, about 35 minutes. Serve immediately.