Mushroom and Leek Filo Pie

Ingredients

Scaled for your household (4 portions) · original serves 4

• Butter70 g
  Original recipe breakdown · used in multiple steps

  • 20g butter
  • 50g butter, melted — melted
• Leek2
  trimmed and sliced
• Mushrooms300 g
  quartered
• Garlic cloves1
  crushed
• Baby spinach100 g
• Eggs6
  lightly whisked
• Cooking cream½ cup
• Grated cheddar50 g
• Ricotta50 g
  broken into pieces
• Lemon zest2 tsp
  plus lemon wedges to serve
• Filo pastry6 sheet
• Vegetable oilto taste
  as needed
• Saltto taste
• Black pepperto taste
• Lemon (optional)to taste

Method

1. 1

   Set the oven to 200°C fan forced. Fry leeks and mushrooms in 20 g butter for 3–5 minutes, then add garlic for 1 minute. Remove from the heat, stir in spinach and cool slightly.

2. 2

   Whisk eggs and cream; add the vegetables, cheddar, ricotta and lemon rind, then season. Layer six filo sheets on a long piece of baking paper, brushing between layers with the 50 g melted butter.

3. 3

   Lightly oil and warm a large ovenproof frying pan. Lift in the paper and pastry, add filling and fold the pastry edges inward. Bake for 20–25 minutes until the egg sets and pastry is golden. Serve with lemon wedges.