Ingredients
- 2 tablespoon olive oil
- 2 leeks, thinly sliced
- 2 garlic cloves, crushed
- 200 grams mushrooms (Swiss brown, sliced)
- 300 grams mushrooms, sliced
- 1 tablespoon thyme leaves
- 250 grams ricotta cheese
- 1/2 cup parmesan, grated
- 1 large egg, lightly beaten
- 1 tablespoon chopped chives
- 6 sheets (68 gram) filo pastry
- 80 grams butter, melted
- Baby rocket leaves, to serve
How to Make
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Step 1: Preheat oven to 180C.
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Step 2: Heat oil in a deep frying pan and add leek and cook for 5 minutes or until beginning to soften and then add garlic, mushrooms and thyme and cook, stirring occasionally over medium heat and 10 minutes until mushrooms have softened and liquid has evaporated and season with salt flakes and pepper and set aside to cool.
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Step 3: Mix ricotta, 1/3 cup parmesan, egg and chives in a bowl and season to taste.
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Step 4: Place a large sheet of baking paper on work surface.
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Step 5: Brush each sheet of filo with butter and layer on top of each other and fold the sides of the pastry in about 3cm and fold over one more and brush edges with butter.
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Step 6: Spread ricotta mixture over the inside of the pastry and top evenly with cooled mushrooms mixture, and scatter remaining parmesan over the top and bake for 20 to 25 minutes or until pastry is puffed and golden.
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Step 7: Cut into slices and tope with rocket leaves.
We hope you enjoy this recipe!
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