Wild Garlic & Goat Cheese Filo Pie
Wild Garlic & Goat Cheese Filo Pie
I’m back to the wild garlic again for this recipe, wild garlic and goats cheese filo pie, filo pastry being one of my favourite pastries. I love the very thin crispiness of it and i especially love the buttery flavour that it holds.
Now, I’m not the biggest lover of goats cheese, but i am the biggest fan of this pie. Go figure.
I do know that it’s got something to do with the wild garlic, rocket and parsley ration i use in it. It sort of counteracts the smooth flavour (yes, i do know that ‘smooth’ is not a flavour but describes what i mean really well).
Don’t know about you , but to me, goats cheese ‘feels’ as if it tastes just wrong. It’s not so much that i don’t like the taste, its just that a lot of it is a little bit slimy for me. I also know that there are any different kinds of goats cheese so i should just bite the bullet and go on a tasting course. Do you know of any ?
Back to the recipe.
Like goats cheese or not, you should give this a try because i think you’ll like the combination of flavours, just like i do.
Go on, give it a go and enjoy your sweet life!
Wild Garlic & Goat Cheese Filo Pie
Golden brown and delicious
What You Need
250g Butter - Clarified - See Tip Box
1 Bunch of Parsley - Roughly Chopped
300g Wild Garlic - Washed and roughly chopped
1 Bag of rocket - Roughly Chopped
500g x Goats Cheese
5 Large Eggs - Beaten
4 Tbsp Olive oil
1 Large Red Onion - Finely Chopped
1 Lemon - Rind and juice
Salt & Pepper to taste.
1 Pack Filo Pastry
Mix it all together
How It’s Done
Heat the oven to 180c
Brush a loose bottomed spring form tin with clarrified butter and set it aside until needed.
Place the goats cheese into a bowl and break it up
Add the beaten eggs, olive oil, chopped wild garlic, parsley, rocket and salt and pepper .
Mix them all together really well.
Remove two of the filo sheets, setting the remainder of the filo sheets in between a damp t-towel - See Tip Box
Lay the two sheets of the filo pastry in the tin, crossing over each sheet so that all of the tin is covered.
Brush each of the sheets of filo pastry with the clarified butter.
Repeat with the remainder of the filo sheets, leaving two sheets of filo under the damp cloth until the end.
When laying the sheets inside the tin, make sure to let the filo sheets over-hang outside of the tin.
Pour the cheese mixture into the tin and fold the overhanging filo pastry over the top of the mixture.
Arrange the last two sheets of filo pastry loosely on the top of the cheese mixture and brush on lots of clarified butter.
Place the pie into the hot oven and cook for 1 hour until the middle is set - See Tip Box
Let the pie cool for at lest 15 minutes before taking the pie out of the spring form tin.
Arrange two sheet pf filo on the top with lots of clarified butter
Tip Box
Clarified Butter - Heat the butter up in a saucepan until melted. Don’t let it boil. the butter will separate, when it does, spoon off the clear liquid from the top (your clarified butter) and dispose of the creamy bit at the bottom.
Damp T-Towel - Filo pastry dries out very quickly once unwrapped, so, when working with it, keep the unused sheets under a damp cloth. Keep the filo sheets like this, taking out one at a time to use.
Cooking - To make sure the is cooked, push a skewer into the middle of the pie and make sure there is not liquid coming out .
Golden brown all over
