SAVORY FILO STRUDEL WITH MUSHROOMS, LEEKS AND FETA
A delicious way to start a holiday meal or dinner party and a wonderful light lunch to have along side a green salad.
Provided by Marilena Leavitt
Categories Appetizers
Time 1h
Yield 4
Number Of Ingredients 12
Steps:
- In a heavy skillet "dry sauté " the mushrooms (no oil, high heat), until you hear a popping sound in the pan. Add the butter and stir in the leeks and cook until tender. Then add the shallots and the garlic, the salt and the pepper. Sauté for a few more minutes, then add the tarragon. Once everything has a nice color, remove from heat and let the mixture cool.
- Preheat oven to 375° F.
- Place one filo sheet on your work surface. Brush it with some olive oil. Top with a second filo sheet, brush with some olive oil and repeat with a third and forth sheet of filo. Sprinkle the cheese along one long side of the filo, about one inch in from the edge. Spoon the leek mixture over the cheese. Fold the short ends over. Starting at the long, filled side, roll the filo up firmly but not too tightly. Place the roll, seam side-down on a baking sheet, lined with parchment paper. Brush it with some more olive oil and sprinkle with some flaky sea salt. Using a long sharp knife, score the top of the strudel through the filo, making several evenly spaced cuts, about an inch wide.
- Bake for 20-30 minutes or until lightly brown.
- If you are making the optional drizzling sauce, place the balsamic vinegar and the honey in small, heavy saucepan and bring to a boil over medium heat until reduced to about 4 TBSP. This will take about 10 minutes. Set it aside and let it cool completely.
- Using a serrated knife, cut the slightly cooled strudel at the score marks into several rounds. Drizzle the balsamic reduction onto each of four plates. Center a few slices of the strudel over the syrup on each plate and serve.
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Rengoku Hashira
[email protected]I'm not a fan of mushrooms, but I loved this strudel! The leeks and feta cheese were a great combination and the pastry was flaky and crispy.
Md Tanvir Hasan
[email protected]This strudel was a bit too time-consuming to make, but it was worth it. The flavors were amazing and the pastry was cooked perfectly.
OKORIE BLESSING
[email protected]This recipe is a keeper! The strudel was absolutely delicious and everyone at my dinner party loved it. I will definitely be making this again.
Philip Kirk
[email protected]I've made this strudel several times and it's always a crowd-pleaser. It's easy to make and always turns out delicious.
Avinandan Gupta
[email protected]This recipe was a disaster! The strudel was soggy and the filling was bland. I followed the recipe exactly, so I'm not sure what went wrong.
Raja Bakar Majeed
[email protected]The strudel was a bit dry, but the flavors were good. I think I'll try adding some more butter or oil to the filling next time.
Nirmal Thapa
[email protected]This strudel was a bit too salty for my taste, but overall it was still good. I think next time I'll use less feta cheese.
Fajar Fatima
[email protected]This recipe was easy to follow and the strudel turned out great! The flavors were well-balanced and the pastry was flaky and crispy. I would definitely recommend this recipe to others.
ajoy dey
[email protected]I'm not usually a fan of filo pastry, but this recipe changed my mind. The strudel was delicious, and the pastry was cooked perfectly. I'll definitely be making this again!
HR Hafizur Media HR Hafizur Media
[email protected]This savory filo strudel was a hit at my dinner party! The combination of mushrooms, leeks, and feta cheese was incredibly flavorful, and the filo pastry was crispy and flaky. I will definitely be making this again.