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- 5 g Dried wild mushrooms
- 1 Tbsp. Olive Oil
- 1 Shallot, finely sliced
- 3 Sheets filo pastry, we use JR feuilles de Filo
- 75 g Cooked beluga lentils, from a packet
- 25 g Feta, finely cubed
1 Cover the mushrooms with boiling water and set aside to soften for 15min.
2 Preheat oven to 200°C (180°C fan) mark 6. Heat oil in a small frying pan and gently fry shallot for 5min to soften. Lift mushrooms out of soaking water and chop. Add to the pan and fry for 2min. Stir in lentils and thyme. Take off heat and leave to cool.
3 Stir in feta and check seasoning. Brush top of one filo sheets with oil, then flip and brush again. Lay on another filo sheet, brushing top with oil. Repeat once more. Arrange filling in a strip along one of the long edges, leaving a 2.5cm (1in) border at both sides. Fold these borders over the filling, then roll up from the lentil long edge.
4 Gently curl the filo sausage into a spiral, being careful to avoid ripping. Secure in place with a skewer pushed through the spiral. Transfer to a baking sheet lined with parchment paper.
5 Cook for 25min until golden and crisp. Serve.
Prepare to end of step 4 up to 1hr ahead. Cover and leave at room temperature. Uncover and complete recipe to serve.
PER SERVING:
Calories: 529
Protein: 20g
Fat: 23g
Sat fat: 6g
Carbs: 57g
Sugars: 4g
Fibre: 9g
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
