Open the filo pastry and brush with melted butter. Fold the filo pastry so you will have double layer of pastry and brush again with butter. Place the chevre cheese on top and wrap in the filo pastry. Bake in the oven until golden brown. For the pesto blend together sun-dried tomatos, basil, parmesan cheese, walnuts and olive oil.
Serves 1Email this Recipe Back to Guest Chef 3