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Ingredients
4 tbsp olive oil
2 garlic cloves, crushed
1/2 large or 1 whole small head celery root, cut into short thin
sticks
9 oz/250 g baby spinach leaves
3 oz/85 g/scant 1/2 cup cooked, peeled chestnuts, coarsely chopped
7 oz/200 g feta cheese (drained weight), crumbled
1 egg
2 tbsp pesto sauce
1 tbsp finely chopped fresh parsley
pepper
4 sheets filo pastry, about 13 x 7 inches/ 32 x 18 cm each
1. Heat 1 tablespoon of the oil in a large skillet over medium heat,
add the garlic, and cook for 1 minute, stirring constantly. Add the
celery root and cook for 5 minutes, or until soft and browned. Remove
from skillet and keep warm.
2. Add 1 tablespoon of the remaining oil to the skillet, then add the
spinach, cover, and cook for 2-3 minutes, or until the spinach has
wilted. Uncover and cook until any liquid has evaporated.
3. Mix the garlic and celery root, spinach, chestnuts, cheese, egg,
pesto, parsley, and pepper in a large bowl. Divide the mixture among
4 individual gratin dishes or put it all into 1 medium gratin dish.
4. Brush each sheet of filo with the remaining oil and arrange,
slightly scrunched, on top of the celery root mixture. Bake in a
pre-heated oven, 375 F/190 C, for 15-20 minutes, or until browned.
Serve at once.
4 tbsp olive oil
2 garlic cloves, crushed
1/2 large or 1 whole small head celery root, cut into short thin
sticks
9 oz/250 g baby spinach leaves
3 oz/85 g/scant 1/2 cup cooked, peeled chestnuts, coarsely chopped
7 oz/200 g feta cheese (drained weight), crumbled
1 egg
2 tbsp pesto sauce
1 tbsp finely chopped fresh parsley
pepper
4 sheets filo pastry, about 13 x 7 inches/ 32 x 18 cm each
1. Heat 1 tablespoon of the oil in a large skillet over medium heat,
add the garlic, and cook for 1 minute, stirring constantly. Add the
celery root and cook for 5 minutes, or until soft and browned. Remove
from skillet and keep warm.
2. Add 1 tablespoon of the remaining oil to the skillet, then add the
spinach, cover, and cook for 2-3 minutes, or until the spinach has
wilted. Uncover and cook until any liquid has evaporated.
3. Mix the garlic and celery root, spinach, chestnuts, cheese, egg,
pesto, parsley, and pepper in a large bowl. Divide the mixture among
4 individual gratin dishes or put it all into 1 medium gratin dish.
4. Brush each sheet of filo with the remaining oil and arrange,
slightly scrunched, on top of the celery root mixture. Bake in a
pre-heated oven, 375 F/190 C, for 15-20 minutes, or until browned.
Serve at once.