LEEK, RED PEPPERS & FETA PHYLLO SPIRALS
Yield:
12-15 spiral pastries
Ingredients
- 1-pound (13” by 18”) phyllo pastry sheets, thawed and at room temperature
- 6 ounces salted butter, melted
Optional:
- sesame seeds for garnish
For the Filling:
- 3 leeks, cleaned and sliced into half moons
- 2 scallions, sliced
- 2 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
- 4 roasted red peppers from the jar, diced
- ½ pound feta cheese,
- 2 eggs, beaten
- 2 tablespoons finely chopped fresh mint leaves
Instructions
- 1-pound (13” by 18”) phyllo pastry sheets, thawed and at room temperature
- 6 ounces salted butter, melted
- Optional: sesame seeds for garnish
- For the Filling:
- 3 leeks, cleaned and sliced into half moons
- 2 scallions, sliced
- 2 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
- 4 roasted red peppers from the jar, diced
- ½ pound feta cheese,
- 2 eggs, beaten
- 2 tablespoons finely chopped fresh mint leaves
Hello Dimitra
Just to say I love all your recipes, though haven’t tried them all, and feel very lucky to continue getting all your scrumptious videos which are so clear.
I am about to make your Leek and red pepper phyllo spirals, and think I might freeze them. Could you give me the oven temperature and timings if cooked from frozen please.
On a different note, I hope your mum is doing well in her recovery from her accident.
Best wishes
Vicky (UK)
Hi Vicky!
Thanks so much for being here and for caring about my mom. She’s doing much better day by day. Pleas keep her in your thoughts and prayers 🙂 As for the spirals, you may prepare them and freeze them up to 1 month ahead of time. Preheat the oven to 375 degrees F and cover the tray with foil. Be sure to brush the foil that will touch the spirals with melted butter or with cooking spray so that it does not stick to the phyllo and tear it… Bake covered for 30 minutes. Remove the foil, reduce the temp to 350 F. and bake until golden all around. That could take another 30 minutes or more. Enjoy!
This has very good flavor except one little detail – the mint. I didn’t care for it.. Is there something else you can use in place of it? It wasn’t easy working with the phyllo but I got it done. It might just be the angle of your picture but yours look like they puffed up and mine didn’t. Oh, one other thing. You advise to salt/pepper to taste but never having eaten leeks before I didn’t know how much salt to add. I think I added to much but it was not too, too salty. Can you give an estimate of how much salt at the end of mixing it all together. Thank you