Leek, Mushroom & Feta Spring Rolls

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Who doesn't love finger food!


9 minutes

Prep time

10 minutes

Cook time

554 cal.

Per serving


Stovetop, Frying pan, Colander



Step 1

Cut off the stem & dark leaves of the leek. Slice the leek into rings.


Step 2

Rinse them in a colander.

Mushrooms (white button, whole)

Step 3

Clean & slice the mushrooms.

Mushrooms (white button, whole)

Step 4

Heat a drizzle of oil in a pan over medium heat. Add the mushrooms & leeks.

Mushrooms (white button, whole)

Step 5

Sauté for 5-7 minutes.

Feta cheese (block)

Step 6

Once cooked, turn off the heat. Add crumbled feta cheese, salt & pepper. Mix to combine.

Fillo pastry sheet

Step 7

Carefully unwrap a filo sheet.

Fillo pastry sheet

Step 8

Brush it with oil.

Step 9

Add a spoonful of the mushroom-leek mixture to one end of the file sheet.

Step 10

Roll the sheet part way, then fold in the sides. Continue rolling it up. Seal it tightly at the end.

Step 11

Repeat with the remaining dough & filling.

Step 12

Heat a drizzle of olive oil in a pan over medium heat. Add the spring rolls.

Step 13

Cook them for 2 min on each side.

Mixed baby greens

Step 14

Once golden brown, serve them alongside a green salad. Enjoy!

Nutrition facts

Average estimated amount for one serving

Energy554 cal.
Fat41 g
Carbohydrates33 g
Protein10 g
Fiber4 g

On average, one serving of the recipe "Leek, Mushroom & Feta Spring Rolls" contains 554 Energy, 41 g of Fat, 33 g of Carbohydrates, 10 g of Protein, 4 g of Fiber.

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Leek, Mushroom & Feta Spring Rolls