Trying to emulate what we tasted at Commensal by memory and a prayer, I got nowhere close but it isn’t bad. Not creamy and lasagna-like as it was there, missing the leek and some particular spice, nonetheless, made with olive oil, tarragon, spinach, onion, red cabbage and white mushrooms layered with phyllo dough made a tasty dish at least.
The cream sauce was too scant but made as a sort of mushroom-hollandaise hybrid with almond milk instead of cow’s milk.
The two sheets of phyllo dough folded over and was baked covered for about half an hour at 350 degrees then uncovered to let it brown.
