- 4 sheets phyllo pastry
- olive oil
- 2 cylinders chevin (goat’s-milk cheese)
- 1 punnet slim asparagus tips, trimmed
- salt and freshly ground black pepper
Preheat the oven to 200°C.
Brush the sheets of pastry with olive oil, and fold each into a rectangle.
Place on a baking sheet. Crumble the chevin on top, leaving a border of pastry. Add the asparagus. Season and drizzle with oil.
Bake for 12 minutes, until the pastry is golden-crisp and the asparagus just tender.
Cook’s tips: Ricotta works just as well as goat’s-milk cheese. Top with ruffles of smoked salmon trout or prosciutto, or add shavings of Parmesan.
Per serving: 871.9kJ, 11.1g protein,13g fat, 11.4g carbs
This quick and simple dish is great followed with a bowl of chunky fresh-fruit salad or preceded by a substantial salad of chicory, rocket, fennel and avo.