greek

Wild Mushroom and Leek Savory Phyllo Roll

Name: Wild Mushroom and Leek Savory Phyllo Roll
Yield: 1 serving
Cuisine: greek
Ingredients: 50 g phyllo pastry sheets; 17 g olive oil; 125 g leek, thinly sliced; 183 g wild mushrooms, chopped; 58 g feta cheese, crumbled; 2 g fresh thyme leaves; 0.42 g black pepper; 0.58 g sea salt

This baked dish pairs phyllo pastry sheets with leek, thinly sliced, wild mushrooms, chopped and feta cheese, crumbled. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Medium

Balanced Vegetarian

Set your calorie target 650 kcal

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Estimated macros per portion

27 g Protein

53 g Carbohydrates

39 g Fat

6 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

50g phyllo pastry sheets 150 kcal
17g olive oil 150 kcal
125g leek, thinly sliced 76 kcal
183g wild mushrooms, chopped 40 kcal
58g feta cheese, crumbled 233 kcal
0.83 tsp (2g) fresh thyme leaves 2 kcal
0.21 tsp (0g) black pepper 1 kcal
0.29 tsp (1g) sea salt 0 kcal

Cooking instructions

phyllo pastry sheets
Heat oven to 400 F (200 C). Line a baking sheet.
olive oilleeksea salt
Heat olive oil in a skillet over medium heat. Cook leeks with a pinch of salt until softened, 5 minutes.
wild mushroomsfresh thyme leavesblack pepper
Add mushrooms and cook until their liquid evaporates and they brown, 6 to 8 minutes. Stir in thyme and black pepper; cool 5 minutes.
wild mushroomsfeta cheese
Stir feta into the cooled mushroom mixture.
phyllo pastry sheetsolive oil
Lay 2 sheets of phyllo on a work surface, brushing lightly with olive oil between sheets. Place filling in a log along one long side and roll up tightly, tucking in ends.
Bake until deep golden and crisp, 18 to 22 minutes. Rest 5 minutes, slice, and serve.