Spinach, Ricotta and Fennel Fillo with Smoked Labneh and Chilli Oil

Cook time 40 to 50 minutes
Servings 4

Ingredients

½ bunch silverbeet

1 small brown onion

3 cloves garlic, grated

2 cups ricotta, dry

2 lemons, zest and juice

Extra Virgin Olive Oil

1 scant tsp fennel seed

1 packet fillo pastry

sea salt


Smoked Labneh

1 cup labneh or 1½ cups Greek yoghurt

Sea salt

Extra Virgin Olive Oil

½ cup hickory


Chilli Oil

1 cup grapeseed oil

3 tbsp Korean chilli flakes

1 tbsp sesame seeds (raw)

1 clove garlic

Spinach, Ricotta and Fennel Fillo with Smoked Labneh and Chilli Oil

Method

For the smoked Labneh, soak the wood chips in water for 1 hour. Drain.

Place the labneh in a wide bowl or container that sits neatly inside a larger bowl. Use foil to create a small container for the wood chips. Place both the labneh and woodchips inside the larger bowl and have foil ready to cover. Light the woodchips and let burn for 30 seconds, then blow them out to smoulder. Quickly cover and let sit for 20 minutes.

Separate leaves and stem of silverbeet and finely slice stems. Shred leaves and keep separate, then finely dice the brown onion and garlic.

Combine ricotta, lemon zest and juice and shredded silverbeet leaves in a bowl and put aside.

Sauté onion, salt and stems in 1 tablespoon extra virgin olive oil until softened, about 5 minutes. Add fennel seeds and garlic and cook until fragrant. Cool for 5 minutes. Once cool, combine onion mix with ricotta and season to taste.

Lay fillo sheet on a clean, dry work surface with the long edge in front of you. Cut sheet in half straight down the middle. Brush lightly with extra virgin olive oil, then place another piece of fillo over top top. Repeat this process until you have 5 layers of fillo.

Cut fillo in half down the middle to create 2 long rectangles.

Place 2-3 heaped tablespoons of ricotta mix on each rectangle, and spread to an even layer on one half. Fold other side of Fillo over the top to create a ‘gozleme’ shape.

Heat 1 tablespoon of extra virgin olive oil in a 30cm frying pan. Add Fillo parcel and cook until golden and warm in the middle, flipping over half way through cooking.

For the chilli oil, place the grapeseed oil, chilli flakes, sesame seeds and garlic in a saucepan and bring to about 100°C. Pour over the remaining ingredients and let it bubble away. Use when cool.

Serve with lemon, chilli oil and smoked labneh.