Mushroom and Herb Phyllo Scroll

It might not look pretty but it's so tasty and a great way to make a vegetarian meal look a little bit special.  You could vary the ingredients if you like and make the pastry casing and filling thinner if you prefer.  Excellent with a salad and some spicy tomato relish on the side. (you might have some filling left over which is delicious for brekkie with a fried or poached egg).    Yum!               Enjoy!  Colleen

Mushroom Scroll by Feed Your Inner Cook

Preparation   15 - 20 minutes   NB check if your pastry needs to thaw before use

Cooking         15 minutes for filling.      Baking  approx 20 - 25 minutes

Ingredients

splash Australian Extra Virgin Olive Oil

2 teaspoons butter

I used approx 3/4 kg Portobello mushrooms - sliced

1 small sweet potato - peeled and very finely cubed

2 cloves garlic - crushed

6 sprigs fresh thyme - leaves only

good shake dried oregano

good shake dried chilli

1 bag of baby spinach leaves

handful fresh parsley - chopped

garlic chives - finely sliced

small pinch salt  and freshly ground black pepper

Sesame seeds  etc for garnish

16 sheets Phyllo pastry.   You will need to layer 4 sheets of pastry for each roll, then repeat to make 4 rolls in total.

60 gram butter - melted.  To brush the phyllo layers and finished coil

Method

Preheat oven to 180℃ fan forced

Heat oil and butter in a large frypan (Cook mushrooms in batches until wilt if pan not large)

Begin cooking the sliced mushrooms and tiny cubes of sweet potato

Add the garlic, thyme, oregano and chilli

when sweet potato is cooked through, add spinach and remaining fresh herbs.

Taste and add salt and pepper to taste.

Remove from heat and allow to cool a little. 

Thaw and prepare pastry as per packet instructions.

Prepare a shallow ovenproof dish (approx 24cm wide) with melted butter or baking paper

Gently spread out the first phyllo sheet and lightly brush with a little melted butter

Place second sheet on top covering first sheet and brush with a little more butter

Continue process with third and fourth sheets. Now you have 1 prepared pastry ready to fill

Use approx 1/4 of the prepared filling, leave about 2cm border on one long edge, start spooning the filling along the long edge.  Roll up (firmly) so pastry encloses filling.

Place this first roll into the middle of prepared dish in a coil shape.

Repeat the process of buttering four phyllo sheets then fill and coil to join up with the previous coils until completed.

Brush the completed scroll with remaining melted butter and sprinkle over sesame seeds if desired.

Bake for approx 20 -25 mins until golden brown.

Allow to rest for a few minutes before cutting.

Delicious served with salad and spicy tomato relish.

                                              Enjoy!   Colleen