Tuesday 9 December 2014

Mushroom and Kale Phyllo Roll

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I'm not sure if you've heard, but December is sort of a busy month. Not only do we have the usual holiday shenanigans, but mine also happens to be chock full of birthdays. And to top it all off, I just happen to be of that age where friends are starting to have a certain significant birthday, which means extra effort seems to be going into the fun having. You'll find absolutely no complaints here, but I feel like I've been out every night for a month. So after what seems like endless celebrations, and more to come, a home cooked meal is just what we needed. 

Packed with mushrooms and kale, this phyllo roll is all kinds of earthy goodness wrapped up in a flaky, crispy shell. The combination is savoury, the pastry adds a light and airy undertone and just a touch of cheddar adds a welcome richnesses without going overboard. All in all, I'd say this is a keeper.

This meal came together pretty quickly which makes it a great weeknight option when you're short on time - but the outcome feels (and tastes) like it would be a great option for when guests are on their way. So whether it's for your next meatless monday (or tuesday!), or you're hosting for a crowd, I think I've got just the thing you need.

Keep reading for the recipe!

Mushroom and Kale Phyllo Roll
adapted from Oh She Glows

7 sheets Phyllo dough, thaw according to package directions
1/4 - 1/3 cup olive oil - for brushing each layer of pastry
16 oz sliced white or crimini mushrooms
1 leek, chopped (I used mostly the greens and it yielded about 1 1/4 cups)
1 Tbsp olive oil
2 cloves garlic, chopped
salt and freshly ground black pepper, to taste
1/2 bunch kale leaves with stems removed, chopped
1/2 cup shredded cheddar cheese

  1. Thaw Phyllo dough according to package directions
  2. Preheat oven to 350 F and line a large baking sheet with parchment paper
  3. In a large skillet, cook the mushrooms until the water has released and evaporated, about 10 minutes
  4. Add in the garlic, oil, leek, and kale. Cook for another 5 minutes on and add salt and pepper to taste 
  5. Remove from heat and stir in the cheese
  6. While the mushrooms are cooking down, place 1 sheet of Phyllo dough onto prepared baking sheet and brush on a thin layer of oil. Repeat for all layers.
  7. spread the mushroom filling lengthwise, fold in the edges, and then roll into a log. 
  8. Brush log with a final layer of oil and bake for 20-25 minutes until golden. 
  9. Enjoy!


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