Spinach & cheese filo pies

INGREDIENTS

  • Melted butter, to grease
  • 2 x 240g pkts cherry truss tomatoes
  • 1 tablespoon olive oil
  • 1 x 250g pkt frozen chopped spinach, thawed
  • 400g feta, crumbled
  • 300g fresh ricotta
  • 3 shallots, ends trimmed, thinly sliced
  • 2 tablespoons chopped fresh dill
  • 3 teaspoons finely grated lemon rind
  • 4 eggs, lightly whisked
  • 6 sheets filo pastry
  • 100g butter, melted

METHOD

  • Step 1
    Preheat oven to 180°C. Brush eight 150ml capacity muffin pans with butter. Line a baking tray with non-stick baking paper.
  • Step 2
    Use scissors to cut the tomatoes into small bunches, leaving the stems intact. Place on the prepared tray and drizzle over the oil. Season with salt and pepper.
  • Step 3
    Place spinach in a sieve and use your hands to squeeze out as much excess liquid as possible. Combine the spinach, feta, ricotta, shallot, dill and lemon rind in a large bowl. Add the egg and stir until well combined. Season with salt and pepper.
  • Step 4
    Place the filo sheets on a clean work surface. Cut each filo sheet crossways into 4 pieces. Place the filo pieces in a stack and cut the stack in half crossways to make 48 pieces. Cover with a clean tea towel, then a damp tea towel (this prevents the filo from drying out). Brush 1 filo piece with butter and place it in the base of 1 prepared pan, allowing the corners to extend over the top of the pan. Repeat with 5 filo pieces, rotating them slightly, to completely cover the side of the pan. Repeat with remaining filo and butter to line remaining prepared pans. Spoon the spinach mixture among the filo cases. Bake for 30 minutes.
  • Step 5
    Bake the tomatoes with the pies for a further 10-15 minutes or until the tomatoes are tender and the pies are golden.
  • https://www.taste.com.au/recipes/spinach-cheese-filo-pies/9d9adb52-439a-43dd-b7c7-902a837e2a8b

Comments

Post a Comment

Popular posts from this blog

MATT PRESTON'S SERIOUSLY STICKY COCA-COLA CHICKEN WINGS

INGREDIENTS 1 cup brown sugar 3 cups cola (I used Coca-Cola), plus extra if needed 4 cloves garlic, crushed 1 large onion, grated 2 lemons, juiced ¼ cup light soy sauce 1kg chicken wings (cut into wingette and drumettes) METHOD 1 Preheat oven to 150C. Combine all the ingredients, apart from the wings in a non-reactive roasting dish or baking pan. 2 Add the wing pieces and add extra cola until the wings are largely submerged. Roast for 3 ½ hours, turning every 45 minutes or so, or until the wings are very tender and the sauce is sticky. But watch them, because they can get too dark too quickly at the end, given the amount of sugar in the cooking liquid.; https://www.delicious.com.au/recipes/coca-cola-chicken-wings/ab2cd773-b0f7-4204-b561-31831ca249c9?current_section=recipes
Read more

Home-style lamb casserole

0:20  Prep   1:35  Cook   8  Servings INGREDIENTS 2 tablespoons olive oil 1.5kg diced lamb 2 medium brown onions, chopped 2 medium carrots, peeled, chopped 2 celery stalks, chopped 2 garlic cloves, crushed 2 cups Massel beef stock 2 x 400g cans diced tomatoes 500g orange sweet potato, peeled, cut into 2cm pieces 250g cauliflower florets 1 1/2 cups couscous 20g butter, chopped 1 1/2 cups boiling water 1/4 cup chopped fresh flat-leaf parsley leaves METHOD Step 1 Heat half the oil in a large heavy-based saucepan over medium-high heat. Cook lamb, in batches, stirring, for 3 minutes or until browned. Transfer to a bowl. Step 2 Heat remaining oil in pan. Add onion, carrot and celery. Cook, stirring, for 5 minutes or until vegetables are just tender. Add garlic. Cook, stirring, for 1 minute or until fragrant. Stir in stock and tomatoes. Return lamb and any j...
Read more

Layered picnic loaf

INGREDIENTS Olive oil cooking spray 1 medium zucchini, thinly sliced lengthways 1 large eggplant, thinly sliced lengthways 300g orange sweet potato, peeled, thinly sliced into rounds 22cm (450g) cob loaf 150g chunky red chilli dip 1/2 cup fresh basil leaves 200g roasted red capsicum 6 slices (75g) prosciutto 120g bocconcini cheese, thinly sliced 1/2 cup semi-dried tomatoes, chopped 8 slices (50g) thinly sliced mild salami METHOD Step 1 Spray a large frying pan with oil. Heat over medium-high heat. Cook zucchini, eggplant and sweet potato, in batches, for 3 to 4 minutes each side or until browned and tender. Cool slightly. Step 2 Place loaf on a plate. Cut top quarter from loaf. Reserve. Scoop out centre, leaving a 2cm-thick shell (see note). Spread dip inside loaf and cut side of top quarter. Place sweet potato over base of loaf shell. Top with basil. Layer with capsicum, zucchini, prosciutto, bocconcini, tom...
Read more