- 20 asparagus spears, woody ends removed
- 10 slices of pastourma, sliced in half lengthways
- 10 sheets of Antoniou Fillo Pastry
- olive oil spray
- ¾ cup grated Kefalotyri cheese
- olive oil and balsamic vinegar to serve
Preheat your oven to 180 deg C and line a baking tray with baking paper.
Blanch the asparagus in boiling water for 2 minutes. Remove and immediately refresh in cold water. Drain and allow to cool completely.
Take one sheet of fillo, lay it out width wise on a clean bench, spray with olive oil and layer another sheet of fillo on top. Spray the top sheet with olive oil again and proceed to cut 4 strips form the pastry (each should measure approximately 11cms).
Take one asparagus spear and wrap the pastourma around it from top to bottom. Position the wrapped asparagus spear on the bottom edge of the fillo strip and roll it up. Continue with the remaining asparagus and fillo and place on a baking tray.
Spray with olive oil spray and top with grated kefalotyri cheese and bake for 15 mins or until golden brown.
Serve immediately with olive oil and balsamic vinegar.
This is a great entrée or served as part of a cocktail party. You can substitute prosciutto or Serrano ham if you can’t find pastourma. Parmesan or Pecorino also work well if you can’t find kefalotyri.