Vegetarian Gollash

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1. 1

   Preheat your oven to 180°C (350°F) and lightly grease a 23x33cm (9x13 inch) baking dish.

   Ongeveer 5 min

   Tip van de kok: Ensure your phyllo dough is fully thawed in the refrigerator overnight before you begin.

2. 2

   In a large skillet, heat the olive oil over medium heat and sauté the chopped yellow onion until softened, about 5-7 minutes.

   Ongeveer 7 min

3. 3

   Add the chopped cremini mushrooms and cook until they have released their liquid and started to brown.

   Ongeveer 8 min

   Tip van de kok: Don't crowd the pan; this helps the mushrooms brown rather than steam.

4. 4

   Stir in the minced garlic and chopped walnuts, and cook for one minute until fragrant.

   Ongeveer 1 min

5. 5

   Add the tomato paste, allspice, cinnamon, salt, and black pepper, stirring to coat everything evenly.

   Ongeveer 1 min

6. 6

   Pour in the vegetable broth and add the cooked brown lentils. Simmer until most of the liquid has been absorbed.

   Ongeveer 5 min

7. 7

   Remove the skillet from the heat and stir in the chopped fresh parsley and crumbled feta cheese. Set the filling aside to cool slightly.

   Ongeveer 2 min

8. 8

   Lay one sheet of phyllo dough in the prepared baking dish and brush it lightly with melted butter. Repeat this process until you have used half of the phyllo sheets.

   Ongeveer 5 min

   Tip van de kok: Keep the unused phyllo sheets covered with a damp cloth to prevent them from drying out.

9. 9

   Spread the mushroom and lentil filling evenly over the bottom layers of phyllo.

   Ongeveer 1 min

10. 10

    Layer the remaining phyllo sheets on top of the filling, brushing each one with melted butter as you go.

    Ongeveer 5 min

11. 11

    Tuck any overhanging edges of phyllo into the dish. Using a sharp knife, carefully cut the gollash into squares or diamond shapes before baking.

    Ongeveer 2 min

    Tip van de kok: Cutting it before baking allows the topping to seep in and makes serving much easier.

12. 12

    In a small bowl, whisk together the egg and milk. Pour this mixture evenly over the top of the gollash.

    Ongeveer 1 min

13. 13

    If using, sprinkle the sesame seeds over the top.

14. 14

    Bake for 35-40 minutes, or until the top is golden brown and puffed.

    Ongeveer 40 min

15. 15

    Let the gollash rest in the dish for at least 10 minutes before serving.

    Ongeveer 10 min

    Tip van de kok: This helps the filling set and makes for cleaner slices.