Many different fresh herbs mixed with finely chopped vegetables and 3 different kinds of cheese. That sounds like ....a suggestion from one of my favorite Ottolenghi* cookbooks .... mmmh, so delicious.
Ingredients
10 sheets Filo
1 large onion
3 stalks of celery, diced
300 g fresh spinach, finely chopped
200 g chard, diced finely
50 g flat parsley, chopped
50 g dill, chopped
6 stems fresh mint, chopped
250 g ricotta
250 g Trakaya, crumbled
200 g Parmesan cheese, grated
Attrition of a bio lemon
olive oil
1 egg
¼ Tl Salt
coarsely ground pepper ,
½ Teaspoon brown sugar
After all the ingredients have been washed, cut and chopped, most of the work is done and the rest of the preparation is as quick as imaginable.
In a pan with some olive oil slowly sweat the chopped onion golden yellow, at the end I add the brown sugar and let everything caramelise for another minute. After three more minutes, add the celery and finally the spinach and parsley. 4 minutes all together
while stirring several times, simmer slowly.
Cool in a pan, drain on a sieve and put the mixture in a bowl. Add the cheese, herbs, salt, pepper, egg and lemon and mix well.
Brush 5 leaves of Filo with olive oil, place them on top of each other and cover the bottom of a gratin dish with them.
Fill in the prepared mixture and cover with 5 leaves of Filo, also sprinkled with olive oil.
Baking time approx. 40 minutes , convection oven, 180 degrees Celsius
Allow to cool a while and then serve with a fresh salad.
*This recipe is based and modified on Ottolenghi, Jerusalem