Creamed Charred Leeks With Filo Feta Parcels Food

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.

CREAMED CHARRED LEEKS WITH FILO FETA PARCELS RECIPE - (4.4/5)

Steps:

• 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. 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 ⅔ 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. 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. Heat oil in a large nonstick pan over medium heat. Once hot, fry feta-filo parcels until just golden, 2-3 minutes per side. To serve, place parcels on top of creamed leaks, drizzle with honey and sprinkle with sesame seeds. Serve immediately with a glass of ouzo!

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!