SAVORY FILO STRUDEL WITH MUSHROOMS, LEEKS AND FETA

Savory Filo strudel with Mushrooms, Leeks and Feta image

A delicious way to start a holiday meal or dinner party and a wonderful light lunch to have along side a green salad.

Provided by Marilena Leavitt

Time 1h

Yield 4

Number Of Ingredients 12

Ingredients

8 oz. Cremini mushrooms, chopped
2 TBSP. butter
1 cup leeks, chopped
3 medium shallots, thinly sliced
3 cloves garlic, minced
--- ---- salt & pepper, to taste
1 tsp. dried tarragon
⅔ cup feta cheese, crumbled
1 16 oz. package of thin filo pastry (you will use only part of it)
---- ---- olive oil for brushing
½ cup balsamic vinegar
2 TBSP. honey

Steps:

In a heavy skillet "dry sauté " the mushrooms (no oil, high heat), until you hear a popping sound in the pan. Add the butter and stir in the leeks and cook until tender. Then add the shallots and the garlic, the salt and the pepper. Sauté for a few more minutes, then add the tarragon. Once everything has a nice color, remove from heat and let the mixture cool.
Preheat oven to 375° F.
Place one filo sheet on your work surface. Brush it with some olive oil. Top with a second filo sheet, brush with some olive oil and repeat with a third and forth sheet of filo. Sprinkle the cheese along one long side of the filo, about one inch in from the edge. Spoon the leek mixture over the cheese. Fold the short ends over. Starting at the long, filled side, roll the filo up firmly but not too tightly. Place the roll, seam side-down on a baking sheet, lined with parchment paper. Brush it with some more olive oil and sprinkle with some flaky sea salt. Using a long sharp knife, score the top of the strudel through the filo, making several evenly spaced cuts, about an inch wide.
Bake for 20-30 minutes or until lightly brown.
If you are making the optional drizzling sauce, place the balsamic vinegar and the honey in small, heavy saucepan and bring to a boil over medium heat until reduced to about 4 TBSP. This will take about 10 minutes. Set it aside and let it cool completely.
Using a serrated knife, cut the slightly cooled strudel at the score marks into several rounds. Drizzle the balsamic reduction onto each of four plates. Center a few slices of the strudel over the syrup on each plate and serve.