Morels and Ramps in Phyllo
Morels and ramps - what is more evocative of spring?
These two spring-time delicacies pair wonderfully in this recipe inspired by the famous Greek spinach dish, Spanakopita. Meltingly crisp layers of buttery pastry give way to the distinctive earthy flavors of morels and ramps. If you use early spring ramps as we suggest, you can use all the greens, right up to the tip.
Wash ramps thoroughly, trim roots and slice thinly, greens and all. Sauté in 4 tablespoons butter until the bulbs are translucent and tender and all excess moisture has evaporated.
Soak morels in cold salted water for 20 minutes, rinse and drain thoroughly. Chop coarsely and sauté in 4 tablespoons butter until all liquid has been absorbed.
Mix beaten eggs with Parmesan cheese, ramps, morels, salt and pepper. Brush a 15 x 11 x 2 inch greased pan with melted butter. Line the pan with phyllo sheets, brushing each sheet with melted butter. Continue this until 1/2 of the phyllo sheets have been used.
Spread the ramp and morel mixture evenly over the phyllo and then cover with remaining half of sheets, brushing each sheet with melted butter as before. Roll and tuck all the phyllo around the inside edges of pan.
With a sharp knife, score the top layer of phyllo into 2 inch squares. Bake at 350 degrees for 40 - 50 minutes or until top is a deep golden brown and very crispy.
Remove from oven and allow to cool slightly. Cut the squares completely through to serve.