Wild Mushroom and Lentil Filo Spiral
To make this recipe vegan, replace the cheese with Violife Feta Style or some chopped sundried tomatoes.
Hands-on time 15min, plus softening and cooling. Cooking time about 35min. Serves 1
◆ Small handful dried
wild mushrooms ◆ 1tsp olive oil, plus
extra to brush ◆ 1 shallot, finely sliced ◆ 75g (3oz) cooked beluga
lentils, from a packet ◆ 2 thyme sprigs,
leaves picked ◆ 25g (1oz) feta, finely cubed ◆ 3 sheets filo pastry, we
used JR Feuilles de Filo you will also need ◆ A wooden skewer
1 Cover the mushrooms with boiling water and set aside to soften for 15min. 2 Preheat oven to 200°C (180°C fan) mark 6. Heat oil in a small frying pan and fry shallot for 5min to soften. Lift mushrooms out of soaking water and chop. Add to the pan and fry for 2min. Stir in lentils and thyme. Take off heat and leave to cool. 3 Stir in feta and check seasoning. Brush top of one filo sheet with oil, then flip and brush again. Lay over another filo sheet, brushing top with oil. Repeat once more. Arrange filling in a strip along one of the long edges, leaving a 2.5cm (1in) border at both ends. Fold these borders over the filling, then roll up from the long edge nearest the filling. 4 Gently curl filo sausage into a spiral, being careful to avoid tearing. Secure in place with a skewer pushed through spiral. Transfer to a baking sheet lined with baking parchment. 5 Cook for 25min until golden and crisp. Serve. PER SERVING 529cals, 20g protein, 23g fat (6g saturates), 57g carbs (4g total sugars), 9g fibre GET AHEAD Prepare to end of step 4 up to 1hr ahead. Cover and leave at room temperature. Uncover and complete recipe to serve.