There was no way I could walk past the eye-catching shiitake mushrooms, they looked so luscious. Here I have made a favourite spinach, cottage cheese and mushroom filo. Often I will make individual parcels, but this is a large one that can be easily sliced.
Ingredients
| 1 Tbsp | Olive oil |
| 300 g | Shiitake mushrooms, roughly chopped (Main) |
| 2 | Garlic cloves, crushed |
| 60 g | Spinach |
| 125 g | Cottage cheese |
| 50 g | Parmesan cheese, grated |
| ¼ cup | Basil, chopped |
| 300 g | Chicken, cooked, roughly chopped (Main) |
| 1 | Lemon, 1 tsp lemon zest |
| 6 sheets | Filo pastry |
| 15 g | Butter, melted |
| 1 | Egg, whisked, to glaze |
| 1 to decorate | Sesame seeds |
AdvertisementAdvertise with NZME.
Directions
- Preheat oven to 180C.
- Heat oil in a frying pan to a medium heat. Add mushrooms and garlic. Cook for 4 or 5 minutes until softened. Add spinach and allow to wilt. Remove and allow to cool.
- In a large bowl mix mushrooms with cottage cheese, parmesan, basil, zest and chicken.
- On a piece of baking paper lay out a piece of filo, brush with butter and top with another piece. Continue until all filo is used.
- Place filling on one third of the filo, lengthways. Brush the edges with butter. Fold in the ends. Roll so the sealed edge is underneath.
- Lift on to a baking tray. Brush with egg and sprinkle with sesame seeds. Place in the oven for 20 minutes or until golden.
