Mushroom, Leek, & Blue Cheese in Phyllo

 A successful holiday dinner with M & K from Canadian Living

•  1/2 cup unsalted butter , divided
•  2 leeks (white parts only), diced
•  2 cremini mushrooms , quartered
•  1/2 cup coarsely chopped cashew
•  1/2 cup dry white wine
•  1/2 cup semisoft blue cheese , crumbled
•  1/3 cup ricotta cheese
•  1/3 cup whipping cream (35%)
•  1/4 cup chopped fresh flat-leaf parsley
•  2 tablespoons chopped fresh dill
•  1/2 teaspoon nutmeg
•  1 egg , beaten
•  salt and pepper
•  9 frozen phyllo pastry sheets, thawed
•  2 teaspoons sesame seeds

In large skillet, melt 2 tbsp of the butter over medium heat. Add leeks; cook, stirring often, for 6 minutes. Transfer to large bowl. In same skillet, melt 2 tbsp of the remaining butter. Add mushrooms; cook, stirring occasion­ally, for 6 minutes. Add cashews and wine; cook until wine has almost com­pletely evaporated, about 5 minutes. Transfer to bowl with leeks. Stir in blue cheese, ricotta, cream, parsley, dill, nutmeg and egg, mixing well. Season with salt and pepper; set aside.

Preheat oven to 375°F. Grease 9- or 10-inch pie plate with removable bottom. Melt remain­ing butter in microwave. On work surface, unroll phyllo sheets; cover with clean damp tea towel to prevent drying out. Brush one phyllo sheet with melted butter and place in prepared pie plate, letting excess hang over edge. Repeat with seven phyllo sheets, rotating each slightly so corners don’t overlap.

Spread reserved mushroom filling over phyllo, smoothing top. Fold excess phyllo dough over filling, one sheet at a time, to achieve draped effect (if necessary, brush last sheet of phyllo with butter, crumple and place in centre of filling to cover trim).

Bake 30 minutes (if necessary, cover phyllo with foil to prevent browning). Let stand for 10 minutes before unmolding and cutting into wedges.