Mixed Vegetable Pastry Purses

Preheat oven to 375° F/190° C.

Heat oil in a skillet over medium heat. Saute onion until soft and translucent. Add garlic and mushrooms and continue to cook another 4-5 minutes. Add asparagus and snow peas and cook for another 3-4 minutes. Remove from heat and let cool.

Stack the phyllo sheets on top of each other and cut lengthwise in half. Then, cut each stack crosswise into thirds, making six sections total. Cover phyllo with a damp kitchen towel to prevent from drying.

Place one square of phyllo on a clean work surface, spray with cooking spray. Top with a second square of phyllo, off-setting the corners and spray that layer. Top with a third square of phyllo, off-setting the corners again to form a rough star shape.

Spoon 2 large tablespoons of the filling in the center of the phyllo. Enclose filling by bringing together two opposite sides. Continue to gather the edges while twisting and pleating them slightly to form a 'beggars purse'.