Crispy strips made from filo pastry

Ingredients for 4 servings:

• 2 tbsp butter
• 2 sheets of pasta (phyllo pastry)
• Sea salt
• 1 sprig(s) rosemary
• ½ lemon(s), zest
• 40 g Parmesan or Pecorino, grated
• 2 tbsp sesame seeds, preferably dark and light mixed

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 8 minutes; Total time approx. 28 minutes

nice side dish to a soup

Preheat oven to 200°C (180°C fan-assisted oven). Melt butter. Lay the filo pastry sheets side by side, brush with a little butter, and sprinkle with salt. Pluck the rosemary sprigs and chop very finely. Mix the grated cheese with the rosemary and lemon zest, and spread thinly on one filo sheet. Place the second sheet on top, buttered side down, press down firmly, and brush with more melted butter. Sprinkle with sesame seeds. Cut the pastry sheet into strips with a sharp knife. Arrange on a baking sheet lined with baking paper and bake on the middle rack for 5-8 minutes until golden brown. Cool on kitchen paper. Delicious with soups or as a snack with wine.