Filo cheese cakes (for 8 pieces)

Name: Filo cheese cakes (for 8 pieces)
Cook time: 45 min
Total time: 45 min
Yield: 8
Ingredients: 110 g Butter; 2 TABLESPOONS Flour; 250 ml Milk; 150 g Feta (sheep's cheese); 100 g Gruyère and pecorino cheese; 7-10 Tbsp black pepper; 7-10 Tbsp grated nutmeg; 1 (approx. 165 g; 56 cm Ø) round sheet of filo pastry; 7-10 Tbsp Mint and rosemary

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 8

110 g Butter
2 TABLESPOONS Flour
250 ml Milk
150 g Feta (sheep's cheese)
100 g Gruyère and pecorino cheese
7-10 Tbsp black pepper
7-10 Tbsp grated nutmeg
1 (approx. 165 g; 56 cm Ø) round sheet of filo pastry
7-10 Tbsp Mint and rosemary

Directions

1
Melt 30 g butter in a pot. Dust with flour and gradually stir in the milk. Simmer for 2-3 minutes. Set aside. Mash feta finely with a fork. Grate Greyezer and Pecorino finely.
2
Stir the cheese into the sauce. Season to taste with pepper and nutmeg. Melt 80 g butter in a saucepan. Lay the filo pastry apart. Cut into 12 pieces. Wrap the dough in a damp kitchen towel. Lightly spread butter on a tart mould (approx. 20 cm Ø).
3
Spread 6 pastry sheets with butter and place them slightly overlapping in the mould. Add the cheese mixture and smooth it down. Spread the rest of the pastry sheets with butter and cover the cheese mixture with it. In a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas.
4
Step 3) Bake for about 15 minutes until golden brown. Serve garnished with mint.