Ingredients for Leek Parmesan Phyllo Slice
- Phyllo Pastry
- Silicon Paper
- Unsalted Butter
- Parmesan Cheese
- 2 cups thinly sliced leeks
- Garlic Cloves
- Dry White Wine
- 2 tablespoons chopped fresh chives
- Salt
- Fresh Ground Pepper
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How to Make Leek Parmesan Phyllo Slice
- Preheat oven to 160°C (320°F).
- Lightly grease a baking sheet and line it with silicone paper.
- Melt 4 tablespoons of butter.
- Brush one phyllo sheet with melted butter; place it on the prepared baking sheet.
- Sprinkle evenly with 1/4 cup grated Parmesan cheese.
- Top with another buttered phyllo sheet. Repeat layers with remaining phyllo (about 6-8 sheets), leaving the top sheet unbuttered.
- Bake for 10-12 minutes, or until golden brown.
- While pastry bakes, melt 2 tablespoons of butter in a large non-stick pan over medium heat.
- Add 2 cups thinly sliced leeks and 2 cloves minced garlic. Sauté gently for 5-7 minutes, until softened but not browned.
- Add 1/4 cup dry white wine and cook until almost completely reduced (about 2 minutes).
- Stir in 2 tablespoons chopped fresh chives. Season with salt and pepper to taste.
- Remove the pastry from the oven. Gently press down the center with a spatula to create a slight well, leaving a thicker border.
- Spread the leek mixture evenly over the pastry. Sprinkle with 1/8 cup grated Parmesan cheese.
- Let cool slightly before slicing and serving. Garnish with fresh chives and serve alongside a fresh salad.
Nutrition Information (Approximate per serving)
Sodium
71 g
Sugar
21g
Fat
74g
Carbs
32g
