Mushroom & Leek Filo Pie

  • Serves: 4
  • Cooks In: 25 minutes
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Ingredients

20g butter, plus 50g butter, melted
2 leeks, trimmed and sliced
300g Button Mushrooms, quartered
1 garlic clove (check), crushed
100g baby spinach leaves
6 eggs, lightly whisked
½ cup thickened cream
½ cup (50g) grated cheddar cheese
50g full fat fresh ricotta cheese, broken into pieces
2 tsp finely grated lemon rind, plus lemon wedges to serve
6 sheets filo pastry

Method

1

Preheat oven to 200°C fan-forced. Heat 20g butter in a large deep frying pan over high heat. Add the leeks and mushrooms and cook for 3-5 minutes or until browned. Add garlic and cook, stirring for 1 minute. Remove from the heat and stir in spinach leaves, until just wilted. Set aside to cool slightly.

2

Whisk eggs and cream in a medium size bowl, Add mushroom mixture, cheese and lemon rind. Season with salt and pepper.

3

Lay a 50cm long piece of baking paper on the bench. Top with 1 layer of filo pastry, brush with melted butter, top with another sheet of filo pastry and repeat until all pastry sheets are layered on top of each other.

4

Heat an oiled large deep frying pan with oven-proof handle over medium heat. Lift baking paper sheet into frying pan, easing down the edges into the pan. Stir egg and mushroom mixture and pour into pastry case.

5

Scrunch the pastry edges over the mushroom mixture. Transfer to the oven and cook for 20-25 minutes or until the egg is set and the pastry is golden.

6

Serve with lemon wedges and freshly ground black pepper.

Tip: Always use fresh refrigerated filo pastry, anything from the freezer will be brittle and break easily.

Ingredients

 20g butter, plus 50g butter, melted
 2 leeks, trimmed and sliced
 300g Button Mushrooms, quartered
 1 garlic clove (check), crushed
 100g baby spinach leaves
 6 eggs, lightly whisked
 ½ cup thickened cream
 ½ cup (50g) grated cheddar cheese
 50g full fat fresh ricotta cheese, broken into pieces
 2 tsp finely grated lemon rind, plus lemon wedges to serve
 6 sheets filo pastry

Directions

1

Preheat oven to 200°C fan-forced. Heat 20g butter in a large deep frying pan over high heat. Add the leeks and mushrooms and cook for 3-5 minutes or until browned. Add garlic and cook, stirring for 1 minute. Remove from the heat and stir in spinach leaves, until just wilted. Set aside to cool slightly.

2

Whisk eggs and cream in a medium size bowl, Add mushroom mixture, cheese and lemon rind. Season with salt and pepper.

3

Lay a 50cm long piece of baking paper on the bench. Top with 1 layer of filo pastry, brush with melted butter, top with another sheet of filo pastry and repeat until all pastry sheets are layered on top of each other.

4

Heat an oiled large deep frying pan with oven-proof handle over medium heat. Lift baking paper sheet into frying pan, easing down the edges into the pan. Stir egg and mushroom mixture and pour into pastry case.

5

Scrunch the pastry edges over the mushroom mixture. Transfer to the oven and cook for 20-25 minutes or until the egg is set and the pastry is golden.

6

Serve with lemon wedges and freshly ground black pepper.

Tip: Always use fresh refrigerated filo pastry, anything from the freezer will be brittle and break easily.
Mushroom & Leek Filo Pie

Tags:

 Gourmet, Lunch, Vegetarian

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