Cabbage and Fetta Phyllo Scroll

Ingredients

2 leeks white part finely sliced
1 small onion diced
1/2 cabbage finely sliced
2 teaspoons cumin powder
1 teaspoon fennel seeds crushed
250 grams goats Fetta 
150 grams ricotta
Cumin seeds
Phyllo pastry sheets
Melted butter
Mint leaves
Flesh of half a lemon
Juice of half a lemon
Olive oil

Method.

Melt a dob of butter in a large frying pan and then add some olive oil ( the oil will stop the butter burning). Onion the onion, cook until in softens and then add the leeks and soften. When the leeks are soft add the cumin powder and crushed fennel seeds stir in well, cook for a further one minute. Remove from the heat and allow to cool for 20 - 30 minutes

When cool add the ricotta and about 200 grams of the Fetta and stir well. Taste for seasoning and add salt and pepper as required (Fetta is quite salty so be careful when adding salt). Mix it all together well.

While the mixture is cooling prepare the dressing by mixing the mint leaves, lemon, lemon juice and olive oil together and stir well.

Place one filo sheet on a clean surface and brush with butter then place another filo sheet on top. Place the filling in a thin line lengthways along the pastry edge, roll up lengthways. Starting at the outside of a 24cm pie pan or shallow cake dish coil the roll seam side down. Repeat with the remain filling and pastry until the pan is filled.  

Brush the pie with butter and scatter the crumbled feta on the top and sprinkle on the remaining teaspoon of cumin seeds. Bake in the oven for about 20-30 minutes until golden brown.

Drizzle with the dressing and serve with a green leafy salad.

Comments

Post a Comment

Popular posts from this blog

Tom Yam Pla

Image
Tom Yam Pla This fantastic spicy yet sour soup is simply delicious! Ingredients 1.5 litres chicken or fish stock 4 whole roasted shallots 3 kaffir lime leaves, torn 1 stalk lemongrass, cut into 3 cm lengths   300g fish, scaled, gutted and cut into fillets (or cheat as I do and buy fish fillets - make sure it is a firm white fish.  4 crispy fried dried red chillies 1 shallot, sliced 3 blades corriander 1-2 tablespoons fish sauce 2-3 limes, juiced 2 tablespoons tamarind juice Method In a pot, add the stock and bring to a simmer. Add the roasted shallots, kaffir lime leaves and lemongrass. Simmer for 10 minutes. Add the fish fillets and simmer until just cooked. Add the chillies, shallot and coriander. Cook for 5 minutes. Season the soup with the fish sauce, lime juice and tamarind juice. Just before serving, adjust the seasoning, it may need more stock, lime juice or fish sauce. The Thai people eat this soup with white rice
Read more

Gateaux Noix

Image
This page has moved to A Vagabond Life Food Blog Gateaux Noix Gateaux Noix is a traditional walnut cake that you will see across the region of Perigord in markets and bouloungeries. Delicious with a cup of tea..... Ingredients 1 cup shelled walnuts 250g flour 250g caster sugar 4 eggs 1 cup oil 1 cup white wine 1 pinch salt 2 teaspoons baking powder Method Pre-heat oven to 200C. Grease a cake tin with butter. Grind the walnuts to a fine powder. Sift the flour and baking powder together. Cream the butter and sugar until the mixture is light and creamy. Add the flour mixture, salt wine and walnuts and mix well. Add the oil. Pour the mixture into the cake tin and bake for 30 minutes.
Read more

Passionfruit Souffle

Image
Ingredients 2 egg yolks 50 grams sugar 30 ml strained Passionfruit Juice 2 egg whites Salt Method Pre-heat oven to 200C In a bowl, cream the egg yolks with  25g sugar, until pale and the sugar has dissolved. Add the passionfruit juice, mix well and set aside. In a separate clean bowl whisk the egg whites with a tiny pinch of salt. When you are ½ way to peaks forming, add ½ the remaining sugar, followed by the rest shortly after. Whisk to firm peaks being careful not to overbeat them. Gently stir 1/3 of the whites into the yolk mixture then carefully fold through the remaining. Spoon the mixture into a buttered and sugared soufflé mould  Bake at 190C for 12 minutes. Serve immediately with ice cream.
Read more