Filo Bonbons with Ricotta and Mushroom Filling

Preheat oven to 200°C / fan 180°C.

Heat the olive oil in a skillet over medium-low heat and cook the shallots for 3-4 minutes until soft, then add the garlic at the last minute.

Raise the heat to high and add the mushrooms and chopped thyme. Cook, stirring frequently, for 6 minutes, until the liquid has evaporated and the mushrooms are well browned. Then, when done, put them in a medium-sized bowl and let cool. Add the ricotta to the bowl and mix together, then add salt to taste.

Spread a sheet of Filo dough and grease it with butter. Divide it into three lengths, then cut it in half crosswise, so you have 6 rectangles. Put a teaspoon of the filling on the short end of the rectangle, then roll the dough. Pinch the ends to get the shape of a bonbon wrap. Repeat the same process with the remaining filling and phyllo sheets.

Place it on a tray equipped with baking paper. Brush with the remaining butter and bake for 15 minutes, until golden. Once cooled a bit, tie the chives around the ends for garnish.