3 tbsp extra virgin olive oil
900g mushrooms, halved
1 large leek, finely chopped
2 garlic cloves, minced
¼ cup white wine
2 tbsp fresh parsley, chopped
Salt and pepper
1 cup ricotta
12 sheets fillo
4 tbsp parmesan cheese, grated
Preheat oven to 190°C.
In a large nonstick pan heat 2 tablespoons olive oil over medium-high heat.
Add the leek, garlic and mushrooms and stir for 5 minutes until it has wilted down slightly.
Add the parsley, salt and pepper to taste and white wine, and cook for a couple more minutes until all the liquid has almost evaporated. Remove from pan and let cool completely.
Once cooled, stir the ricotta through the leek and mushroom mixture until everything is combined.
Place one sheet of fillo pastry on a work surface and brush with olive oil. Layer with 5 additional fillo sheets, brushing each layer with olive oil (keep remaining fillo dough covered with a damp towel or with plastic wrap to prevent it from drying out).
Spoon half of the mushroom and leek mixture in the middle of fillo stack and spread out evenly, leaving a thick border on the long edges edges. Sprinkle filling with parmesan.
Brush the filo edges with extra virgin olive oil and roll the strudel up lengthways to enclose filling.
Transfer to a baking tray lined with baking paper (seam side down). Brush with additional olive oil. Repeat entire process with remaining ingredients to make two strudels.
Bake for 20-25 minutes or until golden. Let stand 10 minutes before slicing.