Mushroom & Leek Filo Pie

Indulge in a symphony of flavors and textures with our Mushroom & Leek Filo Pie. This delightful dish harmonizes the earthy richness of Button Mushrooms, the delicate sweetness of leeks, and the vibrant freshness of baby spinach. Nestled within layers of flaky filo pastry, this pie is a testament to the art of blending ingredients to create a masterpiece. As you cut through the golden, crispy layers, you’ll reveal a savory filling enriched with cheddar cheese, fresh ricotta, and a burst of lemon zest. Every bite transports you to a realm of culinary delight, where comfort meets elegance in a dish that’s both hearty and refined.

Prep: 10 mins

Cook: 25 mins

Serves: 4

INGREDIENTS:

• 20g butter, plus 50g butter, melted
• 2 leeks, trimmed and sliced
• 300g Button Mushrooms, quartered
• 1 garlic clove, crushed
• 100g baby spinach leaves
• 6 eggs, lightly whisked
• ½ cup thickened cream
• ½ cup (50g) grated cheddar cheese
• 50g full-fat fresh ricotta cheese, broken into pieces
• 2 tsp finely grated lemon rind, plus lemon wedges to serve
• 6 sheets filo pastry

INSTRUCTIONS:

1. Begin your culinary journey by preheating the oven to 200°C fan-forced. In a large deep frying pan, melt 20g of butter over high heat. As the butter sizzles, add the leeks and quartered Button Mushrooms, allowing them to dance in the pan for 3-5 minutes until they achieve a glorious golden brown hue. Stir in the crushed garlic, letting its aroma weave through the mixture for an additional minute. Take the pan off the heat and gently fold in the baby spinach leaves, watching them wilt into the ensemble. Set aside, letting the flavors mingle.
2. In a medium-sized bowl, whisk together the lightly whisked eggs and thickened cream, creating a luscious base for your pie. To this velvety mixture, add the grated cheddar cheese, broken pieces of full-fat fresh ricotta, and the finely grated lemon rind. These ingredients join forces to enhance the pie’s depth of flavor. Season this ensemble with a pinch of salt and a sprinkle of freshly ground black pepper, allowing the symphony of tastes to come together.
3. Lay a generous piece of baking paper, about 50cm long, on your work surface. Embark on the creation of a flaky filo pastry masterpiece by placing a sheet of filo pastry on the baking paper. Brush the sheet with melted butter, creating a glistening canvas for the layers that follow. Add another sheet of filo pastry and continue the process until you have a stack of delicate, butter-kissed layers.
4. Assemble your pie within a large, deep frying pan with an oven-proof handle. Drizzle a bit of oil and heat the pan over medium heat. Gently lift the stack of filo pastry layers, easing them into the pan, allowing the edges to drape over its sides. Stir your egg and mushroom mixture once more and pour it into the waiting pastry case, ensuring it’s evenly distributed.
5. With a touch of artistic flair, scrunch the edges of the filo pastry over the mushroom mixture, enveloping it in a cozy embrace. Transfer the pan to the preheated oven, where the pie will bake for 20-25 minutes. During this time, the egg will set, and the filo pastry will turn a splendid golden hue, ready to reveal the masterpiece within.
6. As you present your Mushroom & Leek Filo Pie to your eagerly awaiting guests, offer lemon wedges and freshly ground black pepper on the side. Each slice is a revelation, where the layers of flaky pastry give way to the flavorful and hearty filling, a blend of mushrooms, leeks, and creamy cheeses. The bright citrus notes of the lemon wedges serve as the perfect final touch, enhancing the flavors and inviting you to savor each bite.

TIPS AND HINTS:

• Always opt for fresh refrigerated filo pastry, as frozen versions may be brittle and prone to breaking.