Leek Parmesan Phyllo Slice
Indulge in the rich, savory layers of this Leek Parmesan Phyllo Slice, a perfect combination of buttery flakiness and creamy decadence. This elegant dish features tender sautéed leeks infused with garlic, thyme, and a hint of heavy cream, all elevated by the nutty goodness of Parmesan cheese. Encased in crisp, golden phyllo pastry, each bite delivers a tantalizing blend of textures and flavors. With a quick prep time of just 20 minutes, this recipe is an ideal choice for an impressive appetizer, a flavorful side dish, or even a light vegetarian main course. Easy to customize and beautifully simple to prepare, this phyllo slice is guaranteed to become a crowd-pleasing favorite.
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Recipe Information
Ingredients
- 3 large (white and light green parts only) leeks
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 2 minced garlic cloves
- 0.5 cups heavy cream
- 0.75 cups grated Parmesan cheese
- 8 sheets phyllo pastry sheets
- 4 tablespoons melted unsalted butter
- 1 teaspoon fresh thyme leaves (optional)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish or line it with parchment paper.
Slice the leeks lengthwise, rinse thoroughly to remove dirt, then thinly slice them crosswise.
In a large skillet, heat 2 tablespoons of unsalted butter and 2 tablespoons of olive oil over medium heat. Add the sliced leeks, 0.5 teaspoons of salt, and 0.25 teaspoons of black pepper. Cook, stirring occasionally, for 6-8 minutes, until the leeks are soft.
Add the minced garlic to the skillet and cook for 1 minute until aromatic. Stir in 0.5 cups of heavy cream and cook for 2-3 more minutes until slightly thickened. Remove from heat and stir in 0.5 cups of the grated Parmesan cheese and thyme, if using.
Unroll the phyllo pastry sheets and cover them with a barely damp kitchen towel to prevent drying out. Place one sheet into the prepared baking dish and brush it with melted butter using a pastry brush. Repeat this step with 7 more sheets, layering and brushing butter between each layer.
Evenly spread the leek mixture over the top of the layered phyllo sheets. Sprinkle the remaining 0.25 cups of Parmesan cheese over the leek mixture.
Bake in the preheated oven for 25-30 minutes, or until the phyllo is golden brown and crisp.
Remove from the oven and allow to cool slightly. Slice into squares or rectangles and serve warm as an appetizer, side dish, or light main.
Nutrition Facts
Calories |
395 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.0 g | 33% | |
| Saturated Fat | 14.0 g | 70% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 61 mg | 20% | |
| Sodium | 504 mg | 22% | |
| Total Carbohydrate | 33.8 g | 12% | |
| Dietary Fiber | 2.1 g | 7% | |
| Total Sugars | 4.9 g | ||
| Protein | 7.3 g | 15% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 184 mg | 14% | |
| Iron | 2.6 mg | 15% | |
| Potassium | 231 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
