Instructions:

Yield: 33 servings

1 cup Cooked Laird lentils
1 tbsp Onion, finely chopped
1/4 tsp Oregano, crumbled
1/4 tsp Thyme, crumbled
1/8 tsp Black pepper
1 clove Garlic, minced
1 lb Pkg phyllo pastry
2 tbsp Canola oil

Puree the cooked lentils. Add onion, and spices. Mix well. Preheat the oven to 325 F. Cut individual phyllo pastry sheets into 6"x8" pieces and brush with oil. Spread 1 tsp filling along one end of pastry sheet and roll over once. Turn in pastry edges and roll up like a cigar. Repeat. Place filled pastries on a non-stick baking sheet and bake at 325 for 15-20 min until golden brown.