FILO PASTRY MILLEFEUILLE, LA SANTO MORTADELLA, PARMESAN AND SPINACH

The recipe for filo pastry millefeuille, La Santo Mortadella Bologna PGI, Parmesan and spinach is a delicious and refined gourmet appetiser that can also be served as a main course. The result is a delicious and visually striking millefeuille that will certainly impress your guests.

Simply follow our step-by-step recipe to recreate this gourmet dish.

1. Start by opening 4 sheets of filo pastry, brush them with oil and crease them on the long side as if to form a fan. Cut each sheet into 3 parts and place them on a baking tray.
2. Bake in a hot ventilated oven at 170°C for 4-5 minutes.
3. Make the millefeuille: on a filo pastry base, place a light layer of Parmesan cream, a few leaves of spinach, half a slice of La Santo Mortadella and a pinch of grated lemon peel.
4. Form another equal layer and close with the filo pastry fan.
5. Complete with spinach and mortadella. Sprinkle with hemp seeds and serve immediately