Some people are afraid of onions and garlic...I am definately not one of them, and have never been onionphobic! Yes, they may be quite...aromatic, but that is part of the beauty of them! I don't care if I have onion or garlic breath...it is well worth it for the deliciousness I enjoy while alliums! I love the wide variety you can get of alliums in the spring...leeks, ramps, spring onions, shallots, I love them all!
So I was thinking it would be wonderful to make a delicious appetizer on Easter using them! I decided that they would be delicious wrapped in crispy filo dough along with something creamy. I had a bit of chevre that I thought would be perfect with the alliums. So I sauteed some leeks, shallots and ramps, along with some garlic a quadruple whammy of alliums, and added a bit of lemon for freshness. I combined them with pecorino romano for a bit of saltiness, and the creamy chevre.
It was a very tasty filling, but even tastier when wrapped in crispy filo brushed with olive oil! They were delicious warm, the filling gooey and oozy, filled with the savory deliciousness of alliums! They were a wonderful accompaniment to my Easter spread!
If you love onions and garlic as well you should definately try these while the spring alliums are at their most abundant! If you don't, well don't let the fact that these have onions and garlic detract you, as they are cooked and therefore much more mild. The filo is actually not difficult to work with either as long as you are gentle! Hope you all had a wonderful Easter, and here is the recipe for the delicious rolls if you would like to try them!
Spring Allium Chevre Filo Rolls
Makes 10
1 cup leeks, thinly sliced
1cup ramps, leaves and bottom part, thinly sliced
1cup shallots, thinly sliced
4 garlic cloves, chopped
1/2 tsp sea salt
1/4 tsp freshly ground pepper
1 Tbsp lemon zest16 oz chevre (soft goat cheese)
2 oz shredded pecorino romano cheese
about 3/4 cup olive oil (for brushing
10 sheets filo dough
sea salt
In a large skillet, heat 1 Tbsp olive oil, and add leeks, ramps, and shallots. Saute until tender, about 5 minutes, then add garlic and saute about a minute more until fragrant. Let cool slightly, then add to a bowl with sea salt, pepper, lemon zest, chevre and pecorino romano. Mix until well combined. Preheat oven to 400 degrees, and line a baking sheet with foil. Lay out sheets of filo dough, and cover with plastic wrap (so it doesn't dry out, since you will be using a sheet at a time. Place olive oil in a bowl. Lay out one sheet of filo, and brush it with olive oil. fold in half like a book. Brush with olive oil and place 2 Tbsp filling about 1 inch from the bottom, in the shape of a log about 3 inches wide. Fold in each side over the filling, and brush the top with olive oil. Roll up egg roll style, and brush with olive oil. Place on baking sheet. Repeat with remaining 9 rolls. Sprinkle with sea salt, and bake for 15-20 minutes, until golden and heated through. Keep a close eye because they brown quickly! Let cool slightly before serving.
