Ingredients

The following ingredients have 12 Servings
  • 2 tablespoon butter (unsalted)
  • 1 large leek (chopped)
  • 2 pounds mushrooms (chopped)
  • 2 cloves garlic (minced)
  • 1/4 cup white wine
  • 1/2 cup heavy cream
  • 2 tablespoon fresh parsley (minced)
  • 1/4 teaspoon salt (or to taste)
  • 1/4 teaspoon pepper (or to taste)
  • 12 sheets phyllo dough
  • 3/4 cup butter (unsalted, melted)
  • 4 tablespoon Parmesan cheese (grated)

Instruction

  • In a large skillet, heat the 2 tbsp of butter over medium-high heat. Add the leeks and mushrooms and cook and stir until mushrooms are lightly browned and leek is tender; about 5 minutes.
  • Add garlic, wine and cream; cook for a couple more minutes until all the liquid is almost evaporated. Stir in parsley and season with salt and pepper. Remove from pan and let cool completely.
  • Preheat oven to 375 F degrees.
  • Place one sheet of phyllo dough on a work surface; brush with melted butter. Layer with 5 additional phyllo sheets, brushing each layer with butter. Keep remaining phyllo dough covered with a damp towel or with plastic wrap to prevent it from drying out.
  • Spoon half of the mushroom and leek mixture down center third of phyllo dough to within 1 inch of ends. Sprinkle filling with 2 tbsp cheese. Fold up short sides to enclose filling. Roll up jelly-roll style, starting with a long side.
  • Transfer to a parchment paper lined baking sheet, seam side down. Brush with additional butter. Repeat with remaining ingredients. Bake 18-22 minutes or until golden brown.
  • Let stand 10 minutes before slicing. Serve warm.