Ingredients
12 sheets Antoniou Fillo Pastry
3 tablespoons olive oil
1 red onion, diced
2 cloves garlic, chopped finely
600g mushrooms, thinly sliced
1/3 cup parsley, finely chopped
1/3 cup mint, finely chopped
Salt, to taste
Cracked pepper, to taste
250ml olive oil
1 tablespoon Sesame seeds
Method
Before you begin this Fillo Pastry recipe, take your Filo Pastry out of the fridge to bring it up to room temperature in its packaging.
Preheat your oven to 180 degrees Celsius fan forced. Grease a large square or round baking tray with oil, or line with baking paper.
Heat 3 tablespoons of olive oil in a large frypan over medium heat. Add the onions and cook for 5 minutes, or until they are soft. Add garlic and cook for a further minute. Increase the heat to high then add the mushrooms and cook until they are soft, approximately 4 minutes. If there is too much liquid in the pan, drain it. Transfer the mixture to a bowl to cool. Add the parsley, mint, salt and pepper, and mix to combine.
Lay one sheet of Fillo Pastry onto your baking tray and brush with oil. Lay another two sheets, each on an angle, crossing over the original sheet, to form a round shape, brushing each layer.
Lay one sheet of pastry onto your workspace, with the long side facing you. Brush with oil and lay a second sheet of pastry on top, brush with oil. Scatter one third of the mushroom mixture evenly across the pastry. Lay a third sheet of pastry over the filling and press down with your hands to sandwich the filling between the sheets. Brush with oil.
Using your fingers, gather and crinkle the pastry loosely. Coil the pastry into a spiral and transfer it to the middle of the 3 sheets of pastry. Repeat with remaining pastry and mushrooms, placing the next two gathered pieces around the centre spiral. Roll the base pastry in, slightly over the edge of the gathered pastry edge, to form a neat edge.
Sprinkle with sesame seeds. Bake for 35-40 minutes, or until golden. Cut into triangle pieces and serve immediately.
As the mushrooms contain a lot of moisture, it is normal for the pastry not to maintain its crispiness everywhere – you will get pockets of crispiness, and pockets of soft pastry – this is normal, and the way it should be.