• 300 gr goat cheese log
  • 500 gr button mushrooms
  • 2 handfuls of spinach
  • 6 candied tomatoes
  • 6 sheets of filo dough
  • Arugula
  • Olive oil
  • Balsamic vinegar
  • Fleur de sel

Goat cheese, button mushrooms, spinach

  • Slice the mushrooms and sweat them for 10 minutes on the plancha, stirring constantly.
  • Coarsely chop the spinach and drop it on the plancha for 2 minutes.
  • In a bowl, combine the mushrooms, spinach, crushed tomatoes and coarsely chopped goat cheese.
  • Salt lightly. Shape the filo dough into bricks.
  • Brown them on the plancha, turning them regularly for 10 minutes.
  • Serve with arugula salad seasoned with balsamic vinegar.

Chef Sébastien Zozaya's trick: you can prepare bricks ahead of time, in which case make sure to double filo dough sheets.