INGREDIENTS for pockets: 4 Tbsp of olive oil / 6 large sheets of filo /1 egg, beaten / 3 Tbsp sesame, poppy and nigella* seeds / 2.5 tbsp honey plus extra to drizzling– Sourwood honey offers a mildly woodsy flavor .
INGREDIENTS for filling: 1.75 oz pine nuts, toasted / 2.75oz = 1 med. zucchini finely grated with excess water squeezed out / 30oz soft local Nashville Noble Goat Cheese / 5.5oz Ricotta cheese / 6 Tbsp mixed chopped fresh herbs – mint, basil, parsley / finely grated lemon zest to taste / 2 scallions, finely chopped including the green parts / sea salt and freshly ground black pepper
DIRECTIONS: Preheat the oven to 400*F and line a baking sheet with parchment paper. Whisk together the oil and honey.
For the filling, you can buy toasted pine nuts or toast your own on a baking sheet in the hot oven for 2-3 minutes. Leave the pine nuts to cool slightly. Mix together the ingredients for the filling, adding the pine nuts at the end.
Take one filo sheet at a time and lay it on the work surface. Cut the sheet in half to get two long strips about 4 inches. Brush with the oil and honey mixture. Put a spoonful of filling in the middle of the top strip. Fold the pastry over diagonally to make a triangle and as you do so flatten out the filling slightly. Fold this triangle down towards you, keeping the triangle shape. Trim off the end to make a neat pocket and place on the baking sheet. Repeat.
Brush the pockets with beaten egg and scatter the seeds over the top. Bake for 10 minutes or until golden. If you like, drizzle with more honey. Serve warm with salad. Image shown without seeds.
SOURCE: Celia Walker, Nashville, TN from “Honey: A Selection of More Than 80 Delicious Savory & Sweet Recipes” by Hattie Ellis (New York: Sterling Epicure) 2014.
DAY 6 – BEE COUNT – A colony of bees consists of 20,000-60,000 honeybees and one queen. 80% of the colony are female worker bees; only 20% of the colony are male bees called drones. The size of the colony is determined by the season and available nectar and pollen.
< This is my backyard winter hive.
*Nigella seeds have a mild nutty, onion flavor and they are used as a condiment in India and the Middle East on flatbreads and vegetable dishes.