Zucchini and Mushroom Sour Cream Pockets

Mr. Spinach Pie would rather eat you!

Zucchini and Mushroom Sour Cream Pockets
Adapted from the Pie Truck via Design*Sponge
Caption inspired by Happy Chair is Happy

Ingredients:
1 Portobello mushroom, chopped
2 Zucchini, chopped
1/2 Onion, chopped
1/2 C. Sour Cream
2 T. Capers
3 T. Dill
Salt and Pepper to taste
Phyllo Dough

Directions:
Vegetables should be chopped into larger-size pieces.  Saute vegetables until they begin to soften.  Turn off heat and add capers.  Once filling cools, add sour cream and mix.  Season to taste.

Preheat oven to 375 degrees.  Take 1 phyllo sheet from stack and arrange on a work surface with a long side nearest you (keeping remaining sheets covered) and brush with some butter.  Top with another phyllo sheet and brush with more butter.  Cut buttered phyllo stack crosswise into 6 (roughly 12- by 2 3/4-inch) strips.

Put a heaping teaspoon of filling near 1 corner of a strip on end nearest you, then fold corner of phyllo over to enclose filling and form a triangle.  Continue folding strip (like a flag), maintaining triangle shape.  Put triangle, seam side down, on a large baking sheet and brush top with butter.  Make more triangles in same manner, using all of phyllo.

Bake triangles in middle of oven until golden brown, 20 to 25 minutes, then transfer to a rack to cool slightly.