- 25 g butter
- 1 shallot, sliced
- 600 g frozen spinach, thawed
- 3 garlic cloves, crushed
- 1/2 lemon, juiced
- 16 sundried tomatoes, chopped
- 25 g plain flour
- 300 ml double cream
- 100 g blue cheese
- 1/2 tsp rosemary, chopped
- 500 g celeriac, roasted
- 200 g apple, cubed
- 1 olive oil
- 500 g filo pastry circles, cooked
Heat 25 g of butter in a pan, then add 1 sliced shallot, and cook for about 2 minutes.
Put the spinach in a frying pan with the crushed garlic and the juice of half a lemon. Cook gently, turning every now and then.
Warn the sundried tomatoes in a separate pan.
Once the shallots are cooked through, add the flour, give it a good stir, and allow it to cook a little. Add the double cream and stir again. Add the blue cheese and allow it to melt. Add the rosemary, celeriac and apple, and stir well.
Oil the inside of your stack cases, then place them on the serving plates. Make layers with filo pastry, spinach, tomato, and the cheese mixture. Press each layer down, and repeat until you have filled up your case. Finish with filo pastry and garnish with a couple of the tomatoes. Carefully remove the stack casing and serve.