Tips: Fresh thyme is heady and aromatic and far superior in flavor to dried thyme. It stays fresh for up to two weeks in the fridge. You can dry your own by hanging upside down for one to two weeks. Remove leaves from stems and crush between your fingers before using. Use within six months.
Variations: These can be made in individual servings by cutting smaller squares of filo dough (four layers would be sufficient), placing a spoonful of filling in the center, and then bringing the corners together, twisting them to form a purse. Bake for approximately 20 minutes. Yields 10 servings. Serve on its own or with sauce of your choice (onion, mushroom, roasted red pepper sauce …). Tie with chives, if desired.