Preparation time is 30minutes
Cook time is 40minutes
Total time is 1hours 10minutes
Serve is for 4 people
Unable to load
Difficulty level: 3 out of 4
13 Ingredients
Number of servings
4
- 2 cloves garlic, crushed
- 80grams butter
- 300grams mushrooms
- 2 leeks
- 1/2 cup parmesan
- 6 sheet filo pastry
- 60grams baby rocket leaves, to serve
- 200grams swiss brown mushrooms
- 250grams ricotta
- 2tablespoons olive oil
- 1 egg
- 1tablespoons thyme leaves
- 1tablespoons chives
Nutrition per serving
2250kJ / 538Cal
2250 Kilojoules or 538 Calories
26% of daily energy intake*
Protein
19.9grams
Fat
41.5grams
Carbs
24.4grams
Sugars
4.8grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 5
Preheat oven to 180°C. Heat oil in a deep frying pan. Add leek and cook for 5 minutes or until beginning to soften. Add garlic, mushrooms and thyme and cook, stirring occasionally over medium heat for 10 minutes until mushrooms have softened and liquid has evaporated. Season with salt flakes and pepper. Cool.
Step 2 of 5
Mix ricotta, 1/3 cup parmesan, egg and chives in a bowl. Season to taste.
Step 3 of 5
Place a large sheet of baking paper on work surface. Brush each sheet of filo with butter and layer on top of each other. Fold sides of pastry in about 3cm and fold over once more. Brush edges with butter.
Step 4 of 5
Spread ricotta mixture over the inside of pastry and top evenly with cooled mushroom mixture. Scatter remaining parmesan over the top.
Step 5 of 5
Bake for 20-25 minutes or until pastry is puffed and golden. Cut into slices and top with rocket leaves.
You might also like
Your identity is kept private from the public
Disclaimer
Reviews and recipe photos are submitted by our users and are not endorsed by Woolworths. Woolworths does not represent or warrant the accuracy of any statements, claims or opinions in user content.