Filo pastry rolls with mushroom and potato filling and spinach mousse

Ingredients for 5 servings:

• 8 sheets of filo pastry
• 3 tbsp butter, melted, mixed with miso paste
• 400 g potatoes
• 300 g mushrooms, mixed
• salt and pepper
• ¼ tsp nutmeg
• 300 ml cream
• 200 ml milk
• ½ garlic clove(s)
• salt and pepper
• nutmeg
• 200 g spinach, fresh
• 1 ½ sheets of gelatin
• 2 egg whites
• 2 large onions
• 2 tbsp flour
• 240 ml red wine
• 240 ml vegetable stock
• 2 tbsp soy sauce
• 2 tbsp grainy mustard
• salt and pepper
• 6 large carrots
• Salt
• olive oil
• 3 rosemary sprigs
• 3 tsp vanilla powder
• lemon zest
• 70 g feta cheese

Instructions

Working time approx. 50 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours 20 minutes

from the show “The Perfect Dinner” on VOX from 12.03.2025

Brush the filo pastry sheets with the seasoned butter, cut each into four suitable strips, and layer them on top of each other. Then roll them up like cannelloni and bake at 180°C for 8-10 minutes. Boil the potatoes in salted water until tender, peel, and mash them. Fry the mushrooms in a pan. Mix the potatoes and mushrooms, season with salt, pepper, and nutmeg, and fill the filo pastry rolls with them. For the spinach mousse, puree the fresh spinach with the garlic in the hot cream and milk mixture. Season well with salt, pepper, and nutmeg. Dissolve the gelatin in the warm mixture and let it cool. Beat the egg whites until stiff and carefully fold in. Let the mousse set in the refrigerator. For the red wine and mustard sauce, finely chop the onions and sauté them in a pan over low heat for about 30 minutes. Add a little of the vegetable stock and flour, and simmer briefly. Stir in the red wine and remaining vegetable stock and continue to simmer until the sauce has reduced. Finally, stir in the soy sauce and mustard, and season with salt and pepper. For the carrot florets, thinly slice the carrots lengthwise. Generously season with salt and let stand for five minutes. Then shape into small florets. Flavor olive oil with rosemary and vanilla powder and fry the carrot florets in it. Then finish cooking in the oven at 170°C for 10 minutes. Garnish with crumbled feta cheese and lemon zest. Elena prepared this recipe as a main course on the show “The Perfect Dinner” – Day 3 in Bremen on Wednesday, March 12, 2025.