Start this recipe by heating 1 tbsp oil in a pan and fry the sliced spring onions for 4 minutes. In a large bowl, whisk together the eggs and cream cheese. Crumble in the Dolcelatte cheese, chopped gammon, spinach leaves and cooked spring onions. Season well with pepper. Grease a 20cm round tin with a little oil. Lay in the filo sheets, greasing them with a little oil. Let the extra pastry hang over the edge. Fill with the cheese mixture and sprinkle over the chopped walnuts. level out and cover the top with the extra filo. Brush with a little extra oil and bake in the oven at 180`c for 30-35 minutes or until golden brown.

Serves 6-8

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