Filo spirals with mushrooms, feta and spinach
Dimitra's Dishes · ♥ 456 likes · 15.2K views · 51 min video
Read about phyllo and strudel in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 1 whole onion
- ¼ cup olive oil
- salt
Finely chop a large onion and put it in a skillet with the olive oil and a sprinkle of salt; cook until soft and golden, about eight minutes.
- 1½ lb portobello mushrooms
Clean the mushrooms with a damp kitchen towel, pop off the stems and slice them, in bigger chunks if you want a meatier pie.
- black pepper
Add the mushrooms to the cooked onions, increase the heat to medium high, season with salt and pepper, and cook down about five minutes until their juices are released and mostly dried up.
- 8 oz baby spinach leaves
Add the baby spinach on medium high and cook it down until wilted and the released liquid has evaporated as much as possible; the filling should be as dry as possible.
- crushed red pepper flakes
- 1 tsp dried oregano
- 8 oz feta cheese
Season with crushed red pepper flakes and dried oregano, take the pan off the heat, crumble in the feta so it does not melt, mix and taste for salt and pepper.
- 4 oz unsalted butter
- 1 lb filo pastry
Melt the butter with a tiny pinch of salt.
Rolling and twisting the spirals
Take one layer of filo at a time, two layers per spiral, and drizzle melted butter on top, brushing the top portion which seals the roll.
Add three heaping tablespoons of filling spread along the bottom third of the filo, roll it up and twist it into a spiral; place on a tray lined with parchment paper.
Brush the spirals all around generously with the remaining butter, sealing the end that sticks out.
In the air fryer, bake at 350 degrees Fahrenheit for about 15 minutes, until nice and golden; bake at that lower temperature so they do not burn outside while staying uncooked inside.
In the oven, preheat to 350 degrees Fahrenheit, brush with butter and bake on the middle rack about 45 minutes, up to an hour, until beautifully golden and crisp.