| Cream Cheese and Spring Onion Phyllo Pie |
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| SERVES 4 - 6 INGREDIENTS: 6 sheets phyllo pastry 60 - 80 ml melted butter 1 x 250 g LANCEWOOD superior cream cheese, cubed 250 ml cream 3 extra large eggs 6 - 8 red spring onions, chopped Salt and freshly ground black pepper to taste |
METHOD: Brush phyllo sheets with butter and line a greased baking dish with layers. Arrange the cream cheese cubes onto the pastry. Beat the cream and eggs together. Add the spring onions and seasoning to taste. Pour the egg mixture over. Top with a few extra spring onions. Bake in a preheated oven at 190°C for 30 - 40 minutes until golden and set. Serve with salad and butter and thyme mushrooms. Butter and thyme mushrooms 60 ml butter 250 g brown mushrooms 30 ml fresh lemon thyme Salt and freshly ground black pepper to taste Heat the butter and add the mushrooms and thyme. Fry until golden. Season to taste and serve with phyllo pie. |
