Best 5 Creamed Charred Leeks With Filo Feta Parcels Recipes

SAVORY FILO STRUDEL WITH MUSHROOMS, LEEKS AND FETA

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.

CRISPY LEEK, SPINACH & FETA FILO ROLLS

Steps:

• In a small skillet, cook the onions and the leek in the olive oil until soft and golden brown. Remove from the heat, place in a bowl and let them cool.
• Place the spinach in a colander, sprinkle with some salt and let it sit for 20 minutes. Squeeze the spinach between the palms of your hands to drain the water. Put the spinach in a bowl along with the Feta cheese, cream cheese, dill, ground pepper, and egg. Mix well and set aside. The mixture can be prepared one day ahead.
• Pre-heat the oven to 375°F.
• Unwrap the filo and place it on a work surface with the long side nearest to you. Take one sheet of filo, brush it with some of the olive oil. Top it with a second sheet. Brush this second sheet of filo with olive oil as well. Repeat with a third layer. Cut the stacked filo sheets into four equal rectangles. Place some of the leek mixture at the bottom end of each strip. Fold both sides inwards and roll the filo up tightly. Once you are done, place the filled filo rolls on a parchment paper-lined sheet pan, seam side down. Continue with the rest of the filo. Brush the tops with a little more olive oil, sprinkle with coarse sea salt and bake in the oven for about 20 minutes or until golden.
• Remove from the oven and let stand for a few minutes. Serve as an appetizer with some plain Greek yogurt or tzatziki.

CHARRED LEEKS WITH QUICK-PICKLED CHILES AND PEACH VINAIGRETTE

Steps:

• Split the leeks in half. Run the cut sides under water, fanning the layers to remove any trapped silt or sand. Cut the leek halves into 2-inch pieces. Place the leeks in a colander to dry.
• Add the peaches and chiles to a mason jar with a lid. Heat the vinegar, sugar, mustard seed, cloves, 1 teaspoon salt and 1/2 cup water in a small saucepan, stirring, until the sugar is dissolved, 2 to 3 minutes. Pour the vinegar mixture into the jar with the peaches. Leave the jar uncovered to come to room temperature while you cook the leeks.
• Heat 2 tablespoons of the olive oil in a heavy-bottomed skillet with a lid over medium-high heat. Add the leeks to the oil cut-side up. Cook until the leeks crisp and char, about 3 minutes. Flip, cover and cook until the leeks brown on the cut sides and begin to soften, about 5 minutes. Remove the leeks to a serving platter.
• Measure 2 tablespoons of the pickling liquid into a measuring cup, jar or small bowl. Whisk in the lime juice and remaining 2 tablespoons olive oil.
• Spoon a few peaches and chiles over the leeks, then pour over the dressing and sprinkle with mint. Serve immediately.

SALMON & LEEK FILO PARCELS

Steps:

• Heat oven to 180°C Put the leeks, ginger & garlic into a large saucepan with 3 tbsp water and a small knobs of butter. Cover, then cook for 5-10 mins until tender. Remove from the pan, allow to cool, then mix with the lemon, parsley & spinach. 

To assemble the parcels, spray a sheet of pastry with oil, then lay 2 more sheets on top, spraying oil between each layer. Do the same with remaining 3 sheets, then cut in half. Place 100g of salmon in the centre, season, then spoon over quarter of the leek mix, white sauce and grated cheese. Bring up 2 edges of pastry over the salmon to enclose. Brush the open ends with butter/oil, and fold up and over to seal. Put on a baking sheet and brush with butter.

Put onto a lightly greased baking sheet, then cook for 15-25 mins until browned and crisp.

Delicious served with Vegetables.

CREAMED CHARRED LEEKS WITH FILO FETA PARCELS

Steps:

• 1. Make creamed leeks: Preheat a griddle or cast-iron pan over high heat. Drizzle leeks with ½ tablespoon oil. Place leeks on hot griddle and cook, flipping occasionally, until slightly charred, about 7 minutes. Remove leeks from heat and let cool. Cut cooled leeks into 1-inch lengths, discarding roots. 2. Heat 1 tablespoon oil in a medium saucepan over medium heat. Once hot, add scallions and garlic, and cook until tender, 3-5 minutes. Stir in cream and leeks until combined. Reduce heat to medium-low and simmer until leeks are tender, cream has reduced by ⠔ and consistency is similar to creamed spinach, 30-35 minutes. Stir in herbs and season with salt and pepper. Turn heat off and leave pan on stove, covered, to keep warm. 3. Make filo feta parcels: Lay thawed filo dough sheets in a stack on a dry work surface. Remove one sheet of dough and lay flat on surface. Cover remaining stack of filo dough with a layer of plastic wrap, then a damp towel. Working quickly, brush sheet of filo with melted better, then fold in half crosswise from bottom to top. Brush top layer again with melted better. Place 1 feta square at left end of filo, about 2 inches from edge of dough. Sprinkle feta with thyme leaves, if using. Fold left short end of filo over feta, then fold two long edges over top of feta. Roll filo-feta packet from left to right to form a neat parcel. Brush surface with melted butter. Repeat with remaining filo and feta. 4. Heat oil in a large nonstick pan over medium heat. Once hot, fry feta-filo parcels until just golden, 2-3 minutes per side. 5. To serve, place parcels on top of creamed leaks, drizzle with honey and sprinkle with sesame seeds. Serve immediately with a glass of ouzo!