Cheesy leek filo spiral with minted yoghurt
Loaded with wow factor, this is a deceptively easy dish to make! Use 1 or 2 sheets of phyllo, according to your desired number of layers, but don’t use more than 2 sheets, as the phyllo will crack too much.
TOTAL TIME: 45 minutes | SERVES 6 as a starter
INGREDIENTS
SPIRAL
- 50 g salted butter + 20 g extra, melted
- 250g leeks, washed and sliced
- ½ tsp salt
- 125 g ricotta
- 150 g feta, crumbled
- 2 tbsp chopped fresh parsley
- Salt and freshly ground black pepper, to taste
- 1-2 sheets store-bought phyllo pastry, defrosted
- 2 tbsp white sesame seeds
MINTED YOGHURT
- 250 g double-cream plain/Greek yoghurt
- Handful fresh mint leaves
- Salt and freshly ground black pepper, to taste
- Zest of ½ lemon, to garnish
- Lemon halves, to serve
METHOD
SPIRAL
PREHEAT the oven to 180°C. Line a baking sheet with baking paper. Set aside until needed.
MELT the 50g butter in a medium saucepan placed over low heat. Increase the heat to medium, add the sliced leeks and ½ tsp salt, and sauté until the vegetables are wilted, about 10 minutes. Add the ricotta, feta and parsley. Mix until well combined. Remove from heat and season to taste. Set aside until needed.
PLACE 1 or 2 sheets of phyllo pastry on a clean work surface. Working lengthways, brush the bottom half of the phyllo sheet/s with some of the 20g melted butter, then fold the pastry in half lengthways. Spoon the leek mixture down the folded side, about 5cm in from the fold, then carefully tuck the folded side of the pastry over the filling. Fold in the two pastry ends along the width of the pastry, and then continue rolling the filling lengthways into a cigar shape. Working from one end, roll the cigar into a large spiral shape. Transfer the spiral to the prepared baking sheet, seam side down.
BRUSH with the remaining melted butter then sprinkle with the sesame seeds. Bake in the preheated oven until golden brown, about 25 minutes. Remove from oven and transfer to a large serving platter. Set aside.
MINTED YOGHURT
COMBINE the yoghurt and mint leaves in a medium bowl. Season to taste and mix until well combined. Garnish with the lemon zest.
SERVE the cheesy leek phyllo spiral warm, with the minted yoghurt alongside, for spreading, and the lemon halves on the side, for squeezing.
Cheesy leek phyllo spiral with minted yoghurt
Ingredients
- Spiral
- 50 g salted butter + 20 g extra, melted
- 250 g leeks, washed and sliced
- ½ tsp salt
- 125 g ricotta
- 150 g feta, crumbled
- 2 tbsp chopped fresh parsley
- Salt and freshly ground black pepper, to taste
- 1-2 sheets store-bought phyllo pastry, defrosted
- 2 tbsp white sesame seeds
- Minted yoghurt
- 250 g double-cream plain/Greek yoghurt
- Handful fresh mint leaves
- Salt and freshly ground black pepper, to taste
- Zest of ½ lemon, to garnish
- Lemon halves, to serve
Instructions
For the spiral
Preheat the oven to 180°C. Line a baking sheet with baking paper. Set aside until needed.
Melt the 50g butter in a medium saucepan placed over low heat. Increase the heat to medium, add the sliced leeks and ½ tsp salt, and sauté until the vegetables are wilted, about 10 minutes. Add the ricotta, feta and parsley. Mix until well combined. Remove from heat and season to taste. Set aside until needed.
Place 1 or 2 sheets of phyllo pastry on a clean work surface. Working lengthways, brush the bottom half of the phyllo sheet/s with some of the 20g melted butter, then fold the pastry in half lengthways. Spoon the leek mixture down the folded side, about 5cm in from the fold, then carefully tuck the folded side of the pastry over the filling. Fold in the two pastry ends along the width of the pastry, and then continue rolling the filling lengthways into a cigar shape. Working from one end, roll the cigar into a large spiral shape. Transfer the spiral to the prepared baking sheet, seam side down.
Brush with the remaining melted butter then sprinkle with the sesame seeds. Bake in the preheated oven until golden brown, about 25 minutes. Remove from oven and transfer to a large serving platter. Set aside.
For the minted yoghurt
Combine the yoghurt and mint leaves in a medium bowl. Season to taste and mix until well combined. Garnish with the lemon zest.
Serve the cheesy leek phyllo spiral warm, with the minted yoghurt alongside, for spreading, and the lemon halves on the side, for squeezing.
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ALSO SEE: Spiced apple phyllo coil
Recipe and styling by Sarah Dall
Photograph by Myburgh du Plessis
Imka Webb is a freelance digital marketing expert and the digital editor of Food & Home Entertaining magazine. www.imkawebb.com
