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 the goods

3/4 lb chevre (goat's cheese)

8 sheets filo dough

2 oz butter

1 cup salted, shelled pistachio nuts

1 tspn dried mint

grated zest 1 lemon

1/4 preserved lemon, rind only. finely chopped

1 egg yolk

1 tblspn fresh mint, finely chopped

2 tspns maresh pepper flakes (or 1 tspn chili flakes, 1 tspn smoked paprika)

1/2 tspn sugar

 

time: 20minutes active, 

20 minutes baking

you will need:

  • food processor
  • baking sheet
  • baking parchment
  • mixing bowl

 

chevre and pistachio filo log

This is easy, quick and delicious,

Promise!

Have your chevre at room temperature, have your butter melted and your filo dough thawed.

Pre-heat oven to 400f

Mix the chevre, fresh mint, egg yolk, preserved lemon (or substitute with 1 tspn fresh lemon zest) , pepper flakes and sugar in a mixing bowl.

Toss the nuts into a food processor or blender and pulse until they are chopped...doesn't matter if it isn't uniform. Add the dried mint and lemon zest and pulse to combine.

Brush 1 sheet of filo dough with melted butter. Sprinkle about 1 tblspn of the pistachio mix over the filo. Top with another sheet. Butter and Sprinkle. Do this again with a third sheet then top with a fourth sheet.

Divide the chevre mix in half.

Spoon half the chevre along the filo, lengthways,and about 1 inch in from the edge.  Form it into a log. Roll the filo over the chevre, tuck the ends in as you go and roll until you reach the other side of the dough. It's kind of like rolling a burrito.

Repeat this with the remaining sheets of filo and the chevre. You will have 2 logs. Brush both liberally with butter. Bake them on a baking sheet lined with foil or baking parchment. The filo will be golden crisp and the chevre will be creamy and fragrant. Cool for about 5 minutes before slicing.

 

 

 

 

 

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