Ingredients
8 sheets Antoniou Fillo Pastry
100ml olive oil, for brushing
2 Italian sausages, casing removed and broken into small pieces
120g mozzarella (or other) cheese, grated
1 large potato, peeled and very thinly sliced into rounds
Sprig of rosemary
Method
Before you begin this Fillo Pastry recipe, take your Filo Pastry out of the fridge to bring it up to room temperature in its packaging.
Preheat your oven to 180 degrees Celsius, fan forced.
Lay one sheet of Fillo Pastry on your bench, brush with oil. Continue laying all your sheets of Fillo Pastry, brushing each sheet with oil, and rotating each slightly to form a large circle.
Spread the cheese over the pastry, allowing a one inch cheese free border around the edges. Lay the sliced potato in a circular design over the cheese, spreading the slices out to create a 25cm circle. Spread the sausage pieces over the potato and sprinkle with rosemary. Roll in the pastry edges and brush the edge with oil.
Transfer to a lined baking tray. Bake for 35 minutes or until the pastry is golden.
Learn how to make a Sausage, Potato and Rosemary Galette