1/2 lb of fiddleheads, well cleaned and blanched for 3 minutes, pat-dry with paper towel (asparagus tips can
1 Tbsp of WildCheff Lemon Olive Oil
1 leek, trimmed, cleaned and
1 clove of garlic, chopped
1/2 lemon, juiced
3 sheets of
phyllo dough, thawed as directed on package and cut in half lengthwise
Lemon Pepper Blend
1 C of Gruyere cheese, grated
Heat the WildCheff Lemon Olive Oil in a pan over medium heat.
Add the leek and cook until tender, about 3-5 minutes.
Add the garlic and cook until fragrant, about a minute.
heat, and mix in the lemon juice and season with WildCheff Lemon Pepper Blend.
Place a sheet
of the phyllo dough on a greased baking sheet and brush it with olive oil. Repeat with the remaining sheets each on top of
the last. Sprinkle the leeks over the phyllo followed by
the cheese and finally the fiddleheads.
Bake in a preheated 375F oven until the phyllo
dough is golden brown, about 20 minutes.