Filo Pastry with sorrel and white cheese

Sorrel is a leafy green vegetable that is native to Europe. It has a sharp and lemony taste.

It gets its sour taste due to the presence of oxalic acid. Its name is derived from a french word, that means ‘sour’.

Because of its bitter flavour, I was combining sorrel with spinach and/or other vegetables while making this filo pastry.

This time I used only sorrel and the result was delicious.

  • 2 sheets filo pastry
  • a bunch of sorrel
  • 100 gr white cheese
  • walnut (coarsely chopped)
  • 1 egg
  • black pepper flakes
  • extra virgin olive oil
  • Wash and dry the sorrel. Just grab a handful and roll it together.

    Run the knife through the length of the roll of sorrel and cut.

    Mix cheese, egg and walnut to sorrel preparation. Season with salt and pepper.

    Lay a sheet of filo on the counter top.

    Brush with olive oil and fold in half lengthwise.

    Place sorrel+cheese preparation and start rolling from bottom to top.

    Brush with some olive oil.

    Repeat the same with the other filo. Place them to parchment paper covered tray.

    Cut it in 4 cm thickness pieces.

    Bake in 190° C pre-heat oven about 25 minutes until golden brown.

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