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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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One dish, everyone happy! Golden filo wrapped around a creamy mushroom and lentil filling. Perfect for stress-free entertaining when dietary needs are on the guest list.
1 Preheat oven to 180°C.
2 In a large fry pan heat oil over medium-high heat. Add onion and mushrooms and cook, stirring occasionally, for 5 minutes. Add garlic, thyme leaves and ¼ cup water and cook for a further 5 minutes. Transfer to a plate and place in the freezer for 5 minutes until completely cooled.
3 In a bowl, place the cooled mushroom mixture, drained lentils, mustard, vegan feta and cream. Stir well to combine.
4 Spray a 28cm round baking dish with oil. Lay 1 sheet of filo in the dish and spray with oil. Repeat 7 more times. Spoon mushroom mixture onto the filo and top with remaining filo sheets, spraying with oil in between each sheet. Spray top with oil and sprinkle with sesame seeds or cumin seeds, if using.
5 Cook for 30 minutes until pastry is crispy and lightly golden. Serve with rocket leaves, dressed with vinaigrette.
Spread lentils onto a clean tea towel and pat dry to remove moisture.
Calories 403 cal
Kilojoules 1687 kJ
Total fat 22 g
Saturated fat 7 g
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