Imagine biting into a crispy, golden phyllo pastry that crumbles perfectly to reveal a luxurious filling of caramelized leeks, rich mushrooms, and tangy Parmesan cheese. These elegant Leek Mushroom and Parmesan Phyllo Pies are not just a recipe—they're a culinary journey that transforms simple ingredients into a gourmet experience that will impress your family and guests alike. Whether you're a seasoned home cook or a kitchen novice, this French-inspired dish promises to elevate your cooking game and transport your palate to the charming countryside of France.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: French
Serves: 6 servings
Ingredients
- 1 package phyllo dough
- 2 leeks, cleaned and sliced
- 8 ounces mushrooms, sliced
- 1 cup grated Parmesan cheese
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 egg, beaten (for egg wash)
Instructions
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Clean and slice the leeks, carefully removing any dirt between the layers. Slice the mushrooms into thin, uniform pieces.
- Heat olive oil in a large skillet over medium heat. Add sliced leeks and sauté for 5-6 minutes until they become soft and translucent.
- Add sliced mushrooms to the skillet, and continue cooking for another 7-8 minutes until the mushrooms release their moisture and become golden brown.
- Season the leek and mushroom mixture with salt and pepper. Remove from heat and let cool slightly.
- Carefully unroll the phyllo dough and cover with a slightly damp kitchen towel to prevent drying.
- Take 3-4 sheets of phyllo, brushing each layer lightly with olive oil. Cut the layered sheets into 6-inch squares.
- Place a spoonful of the leek and mushroom mixture in the center of each phyllo square, topped with a sprinkle of grated Parmesan cheese.
- Fold the phyllo corners towards the center, creating a rustic pie shape. Brush the exterior with beaten egg for a golden finish.
- Arrange the phyllo pies on the prepared baking sheet, ensuring they are not touching.
- Bake in the preheated oven for 20-25 minutes, or until the phyllo turns crisp and golden brown.
- Remove from oven and let cool for 5 minutes before serving. Garnish with additional fresh parsley if desired.
Tips
- Keep your phyllo dough covered with a damp towel to prevent it from drying out and becoming brittle.
- Use a light touch when brushing olive oil between phyllo layers to maintain their delicate texture.
- Don't overfill your phyllo squares—this can lead to soggy bottoms and difficulty in folding.
- For extra flavor, consider adding a sprinkle of fresh thyme or a dash of garlic to your leek and mushroom mixture.
- Make sure to let the vegetable filling cool slightly before assembling to prevent the phyllo from becoming wet.
- For a perfectly golden finish, brush the exterior generously with egg wash.
- Allow the pies to rest for a few minutes after baking to let the filling set and make them easier to handle.
- These pies can be prepared in advance and refrigerated before baking—perfect for meal prep or entertaining.
Nutrition Facts
Calories: 195kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
