/gheeː peaː teaː/
Servings: 4 | 0 minutes | 350 kcal
The use of phyllo dough dates back to the Ottoman Empire, whilst the pairing of mushroom, leek, and dill is a veritable classic in European cuisine. This recipe brings together the best of both worlds in a harmonious and satisfying vegan dish.
It was on a chilly winter' day, when the wind was howling through the trees and the snow was falling like a white blanket over the world, that I first created this warming and filling dish. The subtle flavors of mushroom and leek, combined with the flaky texture of the phyllo pastry, make this the perfect comfort food for those cold winter nights.
Ingredients
- 15 pieces Phyllo pastry
- 2 pieces Leeks
- 500 grams Mushrooms
- 2 teaspoons Dill
- 100 ml Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
- Preheat oven to 180°C (350°F).
- Trim the leeks and rinse thoroughly to remove any dirt. Slice thinly.
- Heat a large frying pan over medium heat, add half of the olive oil. Once hot, add the sliced leeks and sauté for about 10 minutes, until softened.
- While the leeks are cooking, chop the mushrooms finely.
- Once the leeks are soft, add the mushrooms to the pan. Cook for another 10 minutes, until all the liquid from the mushrooms has evaporated.
- Season with the dill, salt, and pepper. Remove from heat and let it cool.
- Unroll the phyllo pastry. Brush each sheet with the remaining olive oil and stack on top of each other. Cut the stack into squares (or your desired shape).
- Place a spoonful of the mushroom and leek mixture in the center of each square. Fold the corners of the phyllo over the filling to create a parcel.
- Place the parcels onto a baking tray. Brush the tops with a little more olive oil.
- Bake for 15-20 minutes, until golden and crispy.
- Serve warm and enjoy!