Leek – Sheep Cheese – Pate
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
- 1 kg leek, cut into rings
- 250 ml condensed milk
- 2 tablespoon parsley, finely chopped or spearmint
- 1 tablespoon clarified butter
- 500 g sheep cheese, coarsely rated
- 6 egg (s), gently stirred, not beaten
- 1 tablespoon rusk crumbs
- 500 g douh. Phylo or Fylo, bouht ready-made or homemade
For painting:
- oil
- Butter, melted
Print Recipe
Pin Recipe Instructions
- Briefly blanch the leek rings, drain and simmer gently with the milk over low heat until the liquid is absorbed. Let cool a little and mix with all the other ingredients. If necessary, add salt and pepper.
- In a roasting pan you make 6 sheets at the bottom - with oil + butter in between - then you put the mixture on top and another 6 sheets. Brush the surface with a little oil and wet with water.
- Bake in the oven for 1 hour at 170 degrees, until the pie turns golden. It can be eaten hot and cold just as well.
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