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:
chevre and pistachio filo log
This is easy, quick and delicious,
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.