Over medium high heat add 2 tablespoons olive oil to the pan. Add the sliced onions. Lightly season with salt and pepper. Cook, stirring occasionally, over medium heat until onions are translucent, about 5 to 8 minutes. Lower heat to medium and continue to cook until onions are caramelized, about 15 - 20 minutes. Remove from pan, set aside.

In the same pan, add ¼ cup olive oil over medium high heat. Add dried thyme and marjoram, lightly toast for 30 seconds. Add sliced mushrooms. Add ½ teaspoon salt and ⅛ teaspoon black pepper. Sauté until golden, about 10 minutes. Turn off heat.

With a slotted spoon remove mushrooms from oil, pressing out extra oil back into the pan. Set mushrooms aside.

Once cooled, carefully pour oil into small bowl. Set aside.

Preheat oven to 375˚F.

Remove defrosted phyllo from refrigerator, cut in half. You can refreeze second half for use later.

Gently unroll phyllo sheets. Generously oil the half sheet pan with the leftover cooking oil. Lay one layer of phyllo onto oiled pan. Brush lightly with leftover cooking oil. Top with another sheet of phyllo. Repeat until all sheets are stacked.

.Add your onions and mushrooms. Top with crumbled goat cheese.

Bake for 20-25 minutes.

Let cool. Top with fresh parsley. Serve at room temperature as an appetizer or add a side salad for a complete meal.‍