Filo Pastry with Goat Cheese and Spinach

comments (2) June 24th, 2009

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KarenBudnick KarenBudnick, member
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The Greens Cookbook - Bantam Books 1987Click To Enlarge

The Greens Cookbook - Bantam Books 1987


Ingredients:
1/2 package frozen filo pastry
1 c. (I recommend reducing to 1/2 c.) chopped walnuts
2-3 leeks, white parts only, thinly sliced
2 T. butter
2 cloves garlic, finely chopped
salt and pepper
2 tsp. fresh thyme finely chopped
1/2 tsp. rosemary, finely chopped
2 tsp. marjoram, finely chopped (or increase thyme slightly)
1/4 c. white wine or water
1 large bunch baby spinach
8 oz. creamy goat cheese
2/3 c. ricotta
2 eggs, beaten
8 T. unsalted butter, melted

This recipe is from The Greens Cookbook by Deborah Madison and Edward Espe Brown.  The filo is crackly and the filling aromatic and creamy.  A main dish for 4 - 6 or elegant appetizer for several.  First, remove the pastry from freezer and let it come to room temperature. The trick with filo is to keep it covered with waxed paper and a damp towel while you work.   Brown the walnuts slightly in a cast iron skillet and set them aside.  Clean the leeks well and saute them in butter in the skillet for 2 - 3 minutes, then add the garlic, salt and pepper and the herbs.  Add the wine or water and cook slowly, covered, until the leeks are soft.  Add the spinach, stir and re-cover and cook until the spinach is wilted.  Cool the vegetables slightly before adding the goat cheese, ricotta and eggs.  Add more salt and pepper, if needed.  Brush a 9 x 13 pan with melted butter and lay down a sheet of pastry.  Brush with butter and continue to butter and layer the pastry until you have used half the sheets, scattering with walnuts between the pastry sheets.  Spread the filling, then layer the rest of the filo sheets, butter and walnuts as with the first half of the pastry.  Cut the pastry into 3" squares, then diagonally into diamonds, cutting through all the layers.  Refrigerate if not baking immediately.  Pre-heat oven to 400 degrees and bake for 30 - 45 minutes or until browned.  Serve pastries warm, slightly cooled or at room temperature.  The authors recommend to serve with a dry sauvignon blanc. This recipe is posted with permission of Ms. Madison.


posted in: leeks, spinach, Filo, Pastry, Goat Cheese

Comments (2)

MBerger writes: I've eaten at the restaurant of the same name in S.F. Excellent vegetarian experience with a nice view of the Golden Gate.
Posted: 6:02 am on August 6th
Kate_Frank writes: Okay, okay, I'm sold. I found this book on half.com for under $5. Ordering it now...
Posted: 9:15 am on June 25th
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