I often long for the leek pies I had in Greece and always thought it was a simple leek mixture rolled up in phyllo sheets – well, apparently it is not and unless it is just me, phyllo doesn’t roll so well. Sure, I probably could have brushed the whole sheet with butter…hmm, next time? But since I am a Nutritionist and all I didn’t want to drench it in butter. So these were crispy. But full of mushroom goodness. And the filling is the best part anyway, right?
1/2 Tbsp olive oil
1 shallot, minced
4 oz mushrooms, roughly chopped
salt & pepper, sage and thyme
parmesan cheese, grated (about 2 Tbsp worth)
1 Tbsp butter, melted
When olive oil is hot, add shallots and mushrooms. Saute until soft. Add seasonings and set aside. Gently tear phyllo sheets in half and add 1/2 Tbsp mushroom mix and pinch of cheese. Roll or fold up and brush with a bit of butter. (Refer to phyllo instructions – it is a little tricky to work with)
Bake at 400 degrees for about 10-12 minutes, until golden brown. Makes about 6-8 pieces.