Leeks, mushrooms and feta cheese filo pastry roulade

Leek, mushroom and feta cheese filo pastry rouladeLeek, mushroom and feta cheese filo pastry roulade

Leek, mushroom and feta cheese filo pastry rouladeLeek, mushroom and feta cheese filo pastry roulade

Leek, mushroom and feta cheese filo pastry rouladeLeek, mushroom and feta cheese filo pastry roulade

Leek, mushroom and feta cheese filo pastry roulade

I don’t know why I do not use filo pastry more often. I love puff pastry: light, crispy and really golden. But filo pastry has these same characteristics and looks beautiful and golden in half the time. It’s a bit more delicate though and I advise you to read the notes at the end of the recipe before you start making this filo pastry roulade. I ended up adding pine nuts, which I roasted together with the leeks to save some time, because this is one of my latest addictions: toasted nuts (pine nuts, sliced almonds, hazelnuts) added to pasta or salads. Just a few minutes in a hot frying pan, you don’t have to add any fat because the nuts will release some of their oil with the heat, and that’s it! Just have some attention and stir, because they go from golden to burned in the blink of an eye.

Leeks, mushrooms and feta cheese filo pastry roulade
Prep Time
20 mins
Cook Time
25 mins
Total Time
45 mins
 
This leeks, mushrooms, feta cheese and toasted pine nuts roulade covered in a crunchy filo pastry parcel is a light meal that gets ready in under an hour.
Servings: 4
Ingredients
  • 2 tablespoons olive oil
  • 150 g leek (white part only), finely sliced
  • 50 g pine nuts
  • 250 g mushrooms chopped into small pieces
  • 1 garlic cloves minced
  • 150 g feta cheese
  • 6 sheets filo pastry
  • 75 g butter melted
  • Sea salt and freshly ground black pepper to taste
Instructions
  1. Preheat oven to 200 °C. In a frying pan, heat a tablespoon of olive oil and sauté the garlic with the pine nuts until the garlic is softened and the pine nuts are golden, about 5 minutes, stirring occasionally. Season with salt and freshly ground black pepper and remove from skillet.
  2. Heat the second tablespoon of olive oil, you can use the same frying pan, on a high heat and sauté the mushrooms with the minced garlic clove, until the mushrooms are golden, about 3 minutes. Season with salt and freshly ground black pepper. Add the sautéed leeks and pine nuts and mix well.
  3. Line a baking sheet with parchment paper. Brush three sheets of filo pastry with melted butter and place on top of each other. Spread the mixture of mushrooms and leeks and the crumbled feta cheese on top. Cover with the remaining three sheets of filo pastry, also brushed with butter.
  4. Roll carefully, starting from the shortest end of the filo pastry, and place it on the baking sheet lined with parchment paper. Brush with butter and bake in the preheated oven for 15 minutes, or until golden brown. You can serve this leeks filo pastry roulade warm or cold.
Recipe Notes

◦The filo pastry dries very quickly when exposed to air. While working with each of the sheets individually, keep the remaining sheets covered with a clean kitchen cloth sprinkled with water. The filo pastry sheets are very delicate, handle them carefully to prevent from tearing.

 


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