Ingredients
8 sheets Antoniou Fillo pastry
1 tablespoon olive oil
1/2 cup olive oil
1 leek, pale part only, split lengthwise and sliced
200g Swiss brown mushrooms, sliced
200g button mushrooms, sliced
3 cloves garlic, crushed
1 tablespoon fresh thyme leaves
1/2 cup thickened cream
1 and 1/2 teaspoons cornflour
1/2 cup breadcrumbs
Salt & ground black pepper
1/4 cup breadcrumbs
1/4 cup finely grated parmesan
120g soft goats’ feta, crumbled
1 teaspoon sesame seeds
Salad to serve
Method
Before you begin this Filo Pastry recipe, take your packet of Filo Pastry out of the fridge, still in its packaging, and allow it to come up to room temperature.
Preheat oven to 190ºC. Line an oven tray with non-stick baking paper.
Heat 1 tablespoon oil in a large frying pan over a medium heat and cook leeks for 5 minutes or until softened, stirring occasionally. Add mushrooms, garlic and thyme and continue cooking for 10 minutes, stirring occasionally.
Mix cream and cornflour together and add to mushroom mixture. Stir until heated through. Remove from heat and stir in 1/2 cup breadcrumbs, salt and pepper. Cool.
Combine 1/4 cup breadcrumbs and parmesan in a bowl and set aside. Place a sheet of Filo Pastry on a bench top. Brush Pastry sheet with oil, then sprinkle with 3 teaspoons of the breadcrumb/parmesan mixture. Continue layering Pastry sheets, brushing with oil and sprinkling breadcrumb/parmesan mixture between the layers.
Pile mushroom mixture in a sausage shape along the long side of the Pastry stack, leaving a 6cm border, along front and side edges. Sprinkle mixture with feta. Fold sides over filling, then roll up to enclose mixture.
Place on prepared tray, seam side down. Brush with oil and sprinkle with sesame seeds. Bake 20 for minutes or until golden.