Tag Archives: filo

Mushroom and filo scroll

Always on the hunt for good vegetarian recipes for The Marito, I thought I’d give this recipe, courtesy of Belinda Jeffrey, a try. I did make a few changes, using less butter, less and lite sour cream and skipping the garlic. You’ll serve 4-6 with this, more if part of a banquet. I think this is one of those versatile “any time of the day” dishes – it would easily work for breakfast, brunch, lunch, dinner, or a late night supper! I used a good variety of mushrooms – other than standard cup I used oyster, Swiss brown, enoki, shemeji and shiitake, about half cup and half the others. It can turn into a costly dish if you go all exotic varieties, and nothing wrong with just using standard cup for the whole thing.

Mushroom filling
80ml olive oil
50g unsalted butter
2 medium brown onions, finely diced
1kg mushrooms sliced
100g lite sour cream
2 teaspoons Dijon mustard
lemon juice, to taste (optional)
sea salt and freshly ground black pepper, to taste
1/4 cup (about 15g) tightly packed finely chopped dill
60g pecans, coarsely chopped

12 sheets filo pastry
100g unsalted butter, melted and cooled
Poppy seeds for sprinkling

Making it
1. First make the filling. Place the oil and butter in a large frypan on medium heat, then add the onion and cook for 8-10 minutes or until softened. Then add the mushrooms and cook for 15 or so minutes. All the juices will need to evaporate or your scroll will be soggy.
2. Remove the pan from the heat and add the sour cream, mustard, lemon juice (I just used a squeeze), season with salt and pepper and combine all ingredients. Allow the mixture to cool and once cool add the dill and the nuts
3. Pre-heat the oven to 190 degrees. Place some baking paper on a baking tray and place your 12 filo sheets on a slightly damp tea towel.
4. Take one filo sheet, lightly butter, then place another sheet, until you have three sheets. Repeat so that you have four lots of three sheets. Divide your mushroom mixture into four and spoon in a “log” shape down one long side of the filo. Then roll each of the four lots into logs. Take the first log and shape it into a coil and place it on your baking tray. (You can if you like place the logs inside a springform cake tin to ensure it holds its shape). Lightly butter the outside edge so that the next log sticks and then coil the next log and the next and you’ll end up with a large coil. Brush the top with butter, season the top with a bit of salt and pepper and sprinkle the poppy seeds. Bake for about 40 minutes or until the filo is nice and golden. Slide it onto a serving plate. I find it is easiest to cut using a serrated knife.

Silverbeet and Ricotta Filo Scroll

Great for breakfast, brunch, or lunch!


1 bunch silverbeet, stalks removed, chopped
2 reserved silverbeet stalks, diced
1 brown onion, diced
3 spring onions, diced
2tbsp olive oil
75g parmesan cheese, grated
500g ricotta
1 egg, lightly beaten
12 sheets filo pastry
50g melted butter
Salt and pepper, to taste

1. Heat olive oil in a pan, add onion, silverbeet stalks, saute until soft, add spring onions
2. Add silverbeet, a couple of tablespoons of water, season with salt and pepper and saute until silverbeet cooked (add more water if needed). Allow to cool and remove any excess liquid
3. Combine ricotta, parmesan, silverbeet mixture and mix thoroughly. Add egg and stir through
4. Pre-heat oven to 200 degrees
5. Lay out 2 sheets of filo pastry. Brush each sheet lightly with butter, and place another sheet on top of each sheet, and repeat, until you have two piles of 6 sheets.
6. Dividen the ricotta and silverbeet mixture in half, and spread along one each of the filo stacks, along the longer side. Roll each stack into a log
7. On a baking tray lined with baking paper, take one log and roll it into a scroll. Take the second log and place around the first. Brush with butter and bake for 30-35 minutes or until golden.