Description

Ingredients

• 🥬 1 large leek (white and light green parts), finely sliced Original: 🥬 1 large leek (white and light green parts), finely sliced
• 🍄 300g mushrooms (button or mixed), chopped Original: 🍄 300g mushrooms (button or mixed), chopped
• 🧄 2 garlic cloves, minced Original: 🧄 2 garlic cloves, minced
• 🛢️ 3 tbsp olive oil (plus more for brushing) Original: 🛢️ 3 tbsp olive oil (plus more for brushing)
• 🌿 1 tsp dried thyme or oregano Original: 🌿 1 tsp dried thyme or oregano
• 🧂 Salt and pepper, to taste Original: 🧂 Salt and pepper, to taste
• 🌾 300g phyllo pastry (store-bought or homemade) Original: 🌾 300g phyllo pastry (store-bought or homemade)
• 🍋 Optional: a few drops of lemon juice for brightness Original: 🍋 Optional: a few drops of lemon juice for brightness

Preparation

• 🧅 In a pan, heat 3 tbsp olive oil. Sauté leeks until soft and slightly golden.
• 🍄 Add mushrooms, garlic, herbs, salt, and pepper. Cook until liquid evaporates and mixture is rich and savory. Let cool.
• 🧴 Preheat oven to 190°C (375°F). Lightly oil a baking tray or pan.
• 📄 Layer 4–5 sheets of phyllo in the pan, brushing each with oil.
• 🥣 Spread the mushroom-leek mixture evenly.
• 📄 Cover with 4–5 more phyllo sheets, again brushing each layer with oil.
• 🔪 Score the top lightly with a knife and brush with more oil.
• 🔥 Bake 30–35 minutes, until golden and crisp. Let cool slightly before serving.

Total Time

Nutritional Value

Advice

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