Filo dough stuffed with ham, artichokes and eggs: recipe to show off
If you have not yet encouraged to use the phyllo dough, this is one of the recipes that I recommend to start. It's easy, quick to prepare, and the result is great. This recipe for filo dough stuffed with ham, artichokes and egg, topped with crispy French fries, I assure you that it is to show off and will be liked by everyone.
The only care you must have is not to let the dough dry out, so I recommend you not remove it from its container until the moment you use it, because one of its best characteristics is how crunchy it is and for that it has to be preserved the best possible. I liked the result so much that I bought a new package and frozen it to repeat the recipe at the slightest occasion.
- 4 sheet dough
- Eggs 4
- Iberian ham 4 slices
- Artichoke 8
- Tender garlic 12
- Potato 2
- Extra virgin olive oil
How to make filo dough stuffed with ham, artichokes and eggsDifficulty: Medium
- Total time 1 hour
- Elaboration 1 hour
We begin by spreading the sheets of filo dough on a smooth surface and smearing them with oil. On top of each one we place a slice of ham that we will wrap with the filo dough, so that there is a strip of about 8 cm, approximately 8 centimeters. We screw it into a ring shape and place each one inside a pasta cutter ring.
We put them in the oven preheated to 200ºC and cook them for about 10-12 minutes. We withdraw and reserve. We peel the potatoes and cut them like straw. We put them in a bowl with water and let them rest for about fifteen minutes, in this way they will release starch and when frying them they will not stick and they will be loose.
We drain the potatoes, dry them and fry them in a pan with plenty of hot oil. We drain them on a plate covered with absorbent kitchen paper. Season and reserve.
We remove the ends of the garlic and cut them into cylinders. We peel the artichokes, removing the stems and chop them. Heat a little oil in a large frying pan, add the garlic and artichokes and sauté them well together.
We poach the eggs in water for 3-4 minutes. We serve the sautéed fresh garlic and artichokes inside the 4 filo dough bowls. We place 1 egg on top of each one and season. Finally we place the french fries and sprinkle with chopped parsley.
With what to accompany the filo dough stuffed with ham, artichokes and eggs
This recipe for filo dough stuffed with ham, artichokes and eggs is quite complete, so it is quite filling. I advise you to accompany it with a green salad and little else. If you can't find phyllo dough you can substitute it for brick pasta. You will find both in the refrigerated section of your usual supermarket.