Phyllo pastry cod crown
4
Ingredients
400 g shredded cod (Riberalves Gourmet, ready to cook)
1 onion
1 garlic clove
olive oil to taste
butter to taste
salt to taste
pepper to taste
herbs to taste
parsley to taste
100 g grated cheese
1 pack of phyllo pastry
1 onion
1 garlic clove
olive oil to taste
butter to taste
salt to taste
pepper to taste
herbs to taste
parsley to taste
100 g grated cheese
1 pack of phyllo pastry
Preparation
Let the shredded cod thaw in the refrigerator overnight.
Sauté the chopped onion and garlic in a drizzle of olive oil. Add the shredded cod, season, and cook for 3 to 4 minutes. Mix in the grated cheese and set aside.
Layer 4 to 5 sheets of phyllo pastry, brushing each one with melted butter. Place the filling in the center of the pastry, fold the sides irregularly, and brush again with butter.
Bake in a preheated oven at 210 °C for 8 to 10 minutes, until golden. Serve topped with chopped parsley.