Shelly's Recipe

MUSHROOM AND FETA PHYLLO PIE

Category: Mushrooms

2 tablespoons olive oil
2 leeks (cleaned and sliced)
1 pound mushrooms (diced)
salt and pepper to taste
2 cloves garlic (chopped)
2 tablespoons balsamic vinegar (or white wine, or broth)
1 handfull dill (chopped)
1/2 cup feta (crumbled)
1/2 cup ricotta
2 eggs
8 sheets phyllo dough (thawed over night in the fridge)
1/4 cup olive oil

Heat the oil in a pan. Add the leeks and cook until tender, about 5 minutes. Add the mushrooms, season with salt and pepper and cook until the mushrooms start to caramelize, about 20 minutes.

Add the garlic and cook until fragrant, about a minute. Add the balsamic vinegar, deglaze the pan and cook until it evaporates. Remove from the heat and mix in the dill, feta, ricotta and eggs.

Lay out a sheet of phyllo dough, brush with oil and repeat with another layer. Spread the mushroom mixture alon the long edge of the phyllo, roll the phyllo up and gently fit it around the outer edge of your greased circular baking pan.

Continue until the pan is full and then brush the top with oil. Bake at 350 until golden brown on top, about 20-30 minutes.