Filo pastry without Feta cheese is nearly impossible. I added a good amount of it together with a teaspoon full of homemade wild garlic pesto.
Sooo goood!
The preparation is very simple. The only tedious work is peeling and steaming the asparagus. But when you did it in advance and use the leftovers from the day before, you are on a fast lane.
Preheat the oven to 180 C.
Cut off a couple of layers of filo dough. Take on on a board and brush it with melted butter, fold it in half and take some scissors to cut it in 2 pieces. Brush the tops again with butter.
The Feta needs to be cut too in small long strips. Try not to break it.
Lay 2 asparagus stalks (about 12- 15 cm long) beside 1 Feta piece and add 2 tsp wild garlic pesto. Fold the filo sheet over and roll it up. Set on baking paper on a baking sheet.
When all are finished, brush the tops with butter and sprinkle black sesame seeds on top.
Bake for 30 min.
I served it on top of purple endive salad with some more crumbled Feta.
Ingredients:
400 g white asparagus, steamed
40 g melted butter
Filo pastry
200 g Feta
Wild garlic pesto
Black sesame seedd
No comments:
Post a Comment