Mushroom, Ricotta & Fetta Filo
I stumbled on this variation on my popular Spinach and Ricotta Triangle recipe because I opened the fridge to see what I needed to use up. There were some mushrooms and a three quarter full pot of ricotta to be used up. Warm and satisfying straight from the oven, the best thing about these filos is that they can be served for breakfast, lunch or dinner. I froze half of them for Mr Fresh’s lunches and the other half disappeared pretty quickly.
- Makes: 6 parcels
- Preparation Time: 10 minutes
- Cook Time: 35 minutes
- 1/2 packet of filo pastry – defrosted
- approximately 40 grams grams of butter – melted – to brush the filo sheets
- 350 grams of light ricotta
- 250 grams of mushrooms sliced – I used Swiss Brown
- 50 grams of fetta
- 6 small sprigs of fresh oregano leaves chopped (use dry if fresh is not available)
- salt and pepper to season
- Turn on the oven to heat to 180 degrees
- Carefully separate a sheet of filo and lay it flat
- Brush the filo all over with a small, thin layer of melted butter
- Add another sheet of filo and then brush it with butter (less than the first sheet)
- In a bowl combine all of the remaining ingredients and mix to combine
- To the bottom left hand corner of the filo sheet stack add a couple of large scoops of the mixture
- Pick up the bottom left edge of the filo and fold it up and over the mixture to a triangle shape (not all the way to the top of the sheet)
- Continue to move and fold the filo three – four times following the triangle shape with the folding
- Place on an oven tray lined with baking paper and cook for 35 minutes until golden brown
Serve with a side of vegetables or salad.
This post is linked to Veggie Mama Meatless Monday.
What is your favourite savoury pastry recipe?
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