Mushroom Sausage Pockets

2 Tbsp. EVOO
1 onion, finely chopped
3 hot Italian sausages, casings removed
1/2 lb. white mushrooms, sliced
1/2 c. chopped flat leaf parsley
1 1/2 c. ricotta cheese
salt
pepper
8 sheets phyllo dough, thawed
6 Tbsp. butter, melted

Heat 1 Tbsp. EVOO over medium heat in large skillet. Add onion and cook ~8 minutes until softened. Add sausages and brown, ~5 minutes. Stir in mushrooms and remaining 1 Tbsp. EVOO and cook ~5 minutes until softened. Stir in parsley. Remove from heat and let cool 10 minutes. Stir in ricotta. Season with salt and pepper.

Preheat oven to 375. Lay 1 phyllo sheet on a work surface and cover remaining sheets with a damp towel. Brush the sheet with butter and set another sheet on top. Trim phyllo to make a square. Brush with butter, place a quarter of the filling in the center and spread into a 4 in. square. Fold the flaps of phyllo over the filling to form a pocket. Brush with butter. Repeat with the remaining ingredients to make 3 more pockets.

Brush baking sheets with butter and place the pockets on top. Bake 25-30 minutes until golden.