Savory Triangles & Sweet Curd Sauce

1/4 cup olive oil
1/2 large onion, diced
2 cloves garlic, minced
2 cups broccoli florets
2 cups cauliflower florets
2 cups spinach
1 tbsp curry
2 tsp coriander
1 tsp black pepper
1 tsp kosher salt

phyllo dough - 8 strips, 4" wide, 3 layers deep
8 oz smoked Gouda, shredded
melted ghee

6 oz sour cream
1/4 cup fine organic sugar
1 egg yolk
2 tsp fresh lemon juice

In a lipped skillet, add the olive oil over medium heat and add the onion. Cook for 5 min to allow the onions to brown. Then add the garlic, broccoli, and cauliflower and cook for 5 min.

Next add the spinach and all spices, stirring occasionally. Cook until the spinach has wilted and all ingredients are mixed well. Remove from the heat.

Preheat the oven to 400*F. Lay down a kitchen towel and cut the phyllo dough into 8 strips that are 4" wide and 3 layers deep. Using one strip at a time, add 1/4 cup of the vegetable mixture, top with 1 oz Gouda, and wrap into triangles. Repeat with the other strips.

On a baking sheet, brush with ghee and lay down each triangle. Then liberally brush each triangle with ghee. Bake for 12 - 15 min until the triangles are browned.

While the triangles are baking, fill a small pot half way with water and simmer over low heat. Add a second metal bowl on top to create a double boiler, and add the sour cream and sugar. Whisk together until the sour cream has melted. Then add the egg yolk and continue whisking to prevent it from cooking, then drizzle in the lemon juice until fully combined. Remove from the heat and pour into a serving bowl. Remove the triangles from the oven and serve warm.

~Yields 8 triangles.

Recipe printed from Le Grand Fromage:

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