Oxeye Daisy Filo Rolls is a modern Fusion recipe (based on a Greek original) for a classic snack pastry of filo sheets with a sweetened mascarpone cheese, nut and oxeye daisy greens filling that's rolled and baked to cook. The full recipe is presented here and I hope you enjoy this classic Fusion version of: Oxeye Daisy Filo Rolls.
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This is a modern fusion recipe based (loosely) on Greek spring greens recipe. However, the sweet delicacy of oxeye daisy greens means that they can be used in sweet dishes. Here they're combined with honey, mascarpone and nuts and baked in filo (phylo) pastry sheets to give a sweet treat that can be served with tea or coffee as a snack, as a sweet starter or as a dessert.
Ingredients:
750ml (3 cups) Ox-eye Daisy Greens
450g (1 box) of filo (Phyllo) Pastry (you’ll only need half of it)
55g of butter
85g Mascarpone Cheese (or more if you want it creamy)
60g chopped nuts (I usually use hazelnuts, but substitute your favourite)
4 tbsp of organic honey (or more if you want it slathered)
a few springs of fresh thyme
dash of sea salt
Method:
Pre-heat your oven to 180°C. Melt the butter in a heat-proof bowl in the microwave or in a small pan.
Take half the filo pastry and cut into rectangles (about 25 x 12cm). Brush the bottom and top layers with melted butter.
Turn the remaining butter into a small pan, set over low heat and use to gently fry the oxeye daisy greens for about 90 seconds until just wilted. Take off the heat and turn onto a chopping board.
Finely chop the greens then mix in a bowl with the mascarpone cheese, 2 tbsp honey, the nuts, salt and a teaspoon of fresh thyme.
Spread this mixture thinly over the filo pastry sheets.
Starting from one long side roll the pastry up then sit on the seam side. Brush the pastry all over with melted butter or extra-virgin olive oil then sprinkle over a few thyme leaves.
Transfer to a greased baking tray, cut into 5cm lengths then transfer to your pre-heated oven and bake for about 20 minutes, or until golden brown and slightly crisp.
Remove from the oven, drizzle over the remaining honey and serve warm.
