Ingredients
2 tbsp olive oil
3 leeks, washed, cleaned and finely sliced
750 g mixed mushrooms, thinly sliced
2 cloves garlic, finely chopped
1 tsp dried rosemary
1 tsp dried thyme
1 tsp salt
1 tsp pepper
14 sheets of Antoniou Fillo Pastry
250 ml olive oil for brushing
Recipe tips
Mixed mushrooms
We used a combination of button, Portobello, trumpet, Swiss Browns.
Baking tray
We used a round baking tray measuring 30 cm diameter x 5 cm deep. You can also use a 25 cm x 35 cm rectangle baking tray.
Do not overfill
Be sure not to add too much filling to each layer, otherwise it will be difficult to scrunch the Fillo.
Method
Before you begin this Filo Pastry recipe, take your packet of Filo Pastry out of the fridge, still in its plastic bag and allow it to come up to room temperature.
Heat the olive oil in a large pan on medium heat and add the leeks. Stir and allow the leeks to cook and soften - about 5 mins. Add the mushrooms, garlic, rosemary and thyme.
Give the mixture a good stir and cook until the mushrooms have softened and the mixture has decreased by more than half. (be sure to constantly stir - this can take up to 15 mins). Season with salt and pepper, place in a bowl, allow to cool and set aside.
Preheat your oven to 180 degrees Celsius and brush a 30 cm round baking dish liberally with olive oil.
Take one sheet of Filo Pastry and place on a clean bench, with the shorter edge facing you. Brush liberally with olive oil and place another sheet on top. Scatter approximately two tablespoons of the cooked mushrooms across the Fillo.
Start at the bottom of the Fillo sheet, scrunching away from you to gather the Fillo sheet in an accordion like fashion.
Pick up the folded sheet and place in the centre of the baking tray. Begin turning it onto itself to form the centre of the spiral. Repeat with the remaining sheets and filling, adding to the outside of the centre spiral until the tray is full. Brush with olive oil and cook for 35-40 minutes until golden brown.
Allow the soufra to cool for 10 mins in the baking tray before serving.
Recipe, styling and video by Souvlaki for the Soul.
Learn how to make a vegan mushroom and leek soufra