↞ recipe box start page
Category: Hot
Prep Time: Cook Time: Total Time:
Yield: 24 servings
Serving size: 1 filo purse
Olive oil
3 pounds white button mushrooms, quartered
1/4 cup garlic, minced
Salt and pepper, as needed
3 cups white wine
12 medium leeks, white party only, thinly sliced
6 pounds baby artichokes, trimmed, quartered
6 cups water
3/4 cup chopped fresh herbs: oregano, parsley, thyme, chives
12 ounces Asiago cheese, grated
6 ounces Parmesan cheese, grated
48 sheets frozen filo dough, thawed
Unsalted butter, melted, as needed
In large pan, heat oil and sauté mushrooms, 1 tablespoon garlic, salt and pepper to taste. Cook until mushrooms are golden and tender. Add 1 1/2 cups of wine and cook until pan is nearly dry. Remove from heat, set aside.
In another pan, heat oil and sauté leeks, remaining 3 tablespoons garlic, salt and pepper to taste. Cook until leeks are wilted, adding dash of water if necessary to keep from sticking to pan. Add artichokes, remaining 1 1/2 cups wine, and salt to taste. Cook until pan is nearly dry. Add water, simmer until artichokes are tender. Add mushrooms, cook together for 5 minutes. Drain any excess liquid, set aside to cool. Coarsely chop vegetables and combine with herbs and cheese. Season to taste with salt and pepper.
Working in batches, lay sheets of filo on a work surface and cut in half widthwise. Lay two half sheets horizontally, place two more sheets on top vertically to form a cross. Brush lightly with melted butter and spoon about 2/3 cup filling into center. Gather edges of dough up around filling and twist just above filling to seal, allowing top to fall naturally. Brush outside lightly with butter, including top edges. Place on parchment-lined sheet pan. Repeat until all filling is used. Wrap and refrigerate at this point or bake all of the purses.
To serve: Bake in 375 oven until golden and crisp, about 35 minutes. Serve immediately.
view more member recipes
Filo Purses
view my recipes
print
save
Category: Hot
Prep Time: Cook Time: Total Time:
Yield: 24 servings
Serving size: 1 filo purse
Olive oil
3 pounds white button mushrooms, quartered
1/4 cup garlic, minced
Salt and pepper, as needed
3 cups white wine
12 medium leeks, white party only, thinly sliced
6 pounds baby artichokes, trimmed, quartered
6 cups water
3/4 cup chopped fresh herbs: oregano, parsley, thyme, chives
12 ounces Asiago cheese, grated
6 ounces Parmesan cheese, grated
48 sheets frozen filo dough, thawed
Unsalted butter, melted, as needed
In large pan, heat oil and sauté mushrooms, 1 tablespoon garlic, salt and pepper to taste. Cook until mushrooms are golden and tender. Add 1 1/2 cups of wine and cook until pan is nearly dry. Remove from heat, set aside.
In another pan, heat oil and sauté leeks, remaining 3 tablespoons garlic, salt and pepper to taste. Cook until leeks are wilted, adding dash of water if necessary to keep from sticking to pan. Add artichokes, remaining 1 1/2 cups wine, and salt to taste. Cook until pan is nearly dry. Add water, simmer until artichokes are tender. Add mushrooms, cook together for 5 minutes. Drain any excess liquid, set aside to cool. Coarsely chop vegetables and combine with herbs and cheese. Season to taste with salt and pepper.
Working in batches, lay sheets of filo on a work surface and cut in half widthwise. Lay two half sheets horizontally, place two more sheets on top vertically to form a cross. Brush lightly with melted butter and spoon about 2/3 cup filling into center. Gather edges of dough up around filling and twist just above filling to seal, allowing top to fall naturally. Brush outside lightly with butter, including top edges. Place on parchment-lined sheet pan. Repeat until all filling is used. Wrap and refrigerate at this point or bake all of the purses.
To serve: Bake in 375 oven until golden and crisp, about 35 minutes. Serve immediately.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Filo Onion Rolls
by sgre52160
8 oz. pkg. cream cheese, softened 2 cups grated Gruyere or Swiss cheese 2 onions, chopped 3 cloves garlic, minced 1/4 cup butter 1/2 tsp dried thyme leaves 1/8 tsp. pepper 18 sheets filo dough,
by sgre52160
8 oz. pkg. cream cheese, softened 2 cups grated Gruyere or Swiss cheese 2 onions, chopped 3 cloves garlic, minced 1/4 cup butter 1/2 tsp dried thyme leaves 1/8 tsp. pepper 18 sheets filo dough,
Spinach And Feta Filo Tarts
by sgre52160
1 (10 oz) pkg frozen chopped spinach, cooked, cooled and squeezed dry 1 cup chopped scallions 2 tbsp olive oil 1/2 tsp dried oregano 1/2 cup feta cheese, crumbled 1/2 cup ricotta cheese dash sa
by sgre52160
1 (10 oz) pkg frozen chopped spinach, cooked, cooled and squeezed dry 1 cup chopped scallions 2 tbsp olive oil 1/2 tsp dried oregano 1/2 cup feta cheese, crumbled 1/2 cup ricotta cheese dash sa
Greek Inspired Filo Breakfast Bundles
by sgre52160
Greek-Inspired Filo Breakfast Bundles with Roasted Tomatoes** Melted butter, to grease 1/2 package frozen chopped spinach, thawed 1/2 cup feta, crumbled 1 cup fresh ricotta 1 small onion, fin
by sgre52160
Greek-Inspired Filo Breakfast Bundles with Roasted Tomatoes** Melted butter, to grease 1/2 package frozen chopped spinach, thawed 1/2 cup feta, crumbled 1 cup fresh ricotta 1 small onion, fin
Peaches And Cream Cheese Filo Strudel
by sgre52160
Cream Cheese Mixture 1/2 pound cream cheese, room temperature 8 oz. goat cheese ½ cup powdered sugar 1 teaspoon vanilla 1 egg Peaches 4 cups peaches sliced (if not in season use canned, sli
by sgre52160
Cream Cheese Mixture 1/2 pound cream cheese, room temperature 8 oz. goat cheese ½ cup powdered sugar 1 teaspoon vanilla 1 egg Peaches 4 cups peaches sliced (if not in season use canned, sli
Lasagna Purses
by sgre52160
For the sauce: 3/4 pound Italian sausage out of the casings, cooked, crumbled, and drained. Add: 2 cups favorite Marinara or pasta sauce, and simmer over low heat until needed. For the Ricotta Fi
by sgre52160
For the sauce: 3/4 pound Italian sausage out of the casings, cooked, crumbled, and drained. Add: 2 cups favorite Marinara or pasta sauce, and simmer over low heat until needed. For the Ricotta Fi
view more member recipes
related CDKitchen recipes
Burma Baklava
Greek Baklava
Chicken Filo Pies
Chocolate Baklava
Filo Sausage Egg Bake
Greek Nut Strudel
Open Faced Chicken Pie With Mint, Feta And Eggs
Turkish Baked Spinach Rolls
Oysters With Pancetta And Gorgonzola Cheese