Bryndza cheese tartlets served with a salad of spinach leaves and oven-roasted walnuts
Ingredients
- phyllo pastry sheets measuring 12 x 12 cm 16
- butter 100 g
- Bryndza cheese 150 g
- eggs 3
- cream 50 ml
- button mushrooms 200 g
- matured cheese 25 g
- spinach leaves 2 handfuls
- juice of ½ lemon
- honey 1 tablespoon
- olive oil 6 tablespoons
- salt and pepper to taste
Recipe
Cut the mushrooms in small pieces and sauté them in a very hot pan with just a little oil. Allow to cool, then mix with the cheese, cream and eggs. Season with salt and pepper. Melt the clarified butter and grease the phyllo pastry sheets one by one. Take four, place them one on top of the other, fold the edges inwards and bake in the oven at 180º for 10–15 minutes. Remove the pastry sheets from the oven, stuff with the bryndza mixture and sprinkle with the grated matured cheese. Place back in the oven for a further 20 minutes, until the stuffing melts and becomes golden in colour. To prepare the salad dressing: in a jar combine the olive oil, lemon juice, honey and salt. Close the jar and shake thoroughly, until the mixture is a thick sauce. Cut the spinach leaves in thin slices, mix the walnuts into them and toss with the dressing. Serve the tartlets with the salad.
