500g pack ready rolled filo pastry
4 cloves of garlic (chopped)
500g spinach (washed and drained)
200g curly kale (chopped)
200g Savoy cabbage (chopped)
200g leeks (white part, chopped)
100g hazelnuts (roasted and chopped)
1 tbs plain flour
250g Camembert cheese (cut into thin slices)
150g breadcrumbs with 3 tbs parsley (mixed together)
3 tbs olive oil
100g butter (melted)
2 egg yolks (beaten)
Salt and pepper
Heat the oven to 180*. Heat the oil in a pan, add the garlic and then the spinach, leeks and other greens. Mix well. Next, add the flour and remove from the heat. Add the nuts and check the seasoning. Line the filo pastry sheets in a baking dish, brush with egg. Spoon over half of the green mixture, then cover with the cheese and breadcrumbs. Top up with the remaining mixture and cover with pastry. Transfer to a baking plate. Brush with egg wash and bake for 30 minutes until golden.
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