So we are getting our lists and various things organized for the holidays.. for family meals, friends coming over for tea, drinks etc.. as I said, it is an extremely busy time with a lot of coming and going… So here’s another great recipe to have up your sleeve… no fuss, no headache… and so great for vegetarians too!
Just like puff pastry, filo pastry is always going to be a huge hit …it’s crispy and buttery… and can hold both sweet and savoury beautifully…
Filo pastry is slightly delicate, so just take a little extra care when handling it… it’s like tissue paper and tears easily so keep it damp by wetting a kitchen cloth slightly and covering it.. remove the sheets one by one as you need them…
You can even make these slightly ahead and re heat them in the oven… So ideal for entertaining!
- Melted butter, to grease
- 1 tablespoon olive oil
- 250g chopped spinach
- 400g feta, crumbled
- 300g cottage cheese
- 3 shallots, ends trimmed, thinly sliced
- 2 tablespoons chopped fresh dill
- 3 teaspoons finely grated lemon rind
- 6 sheets filo pastry
- 100g butter, melted
- Preheat oven to 180°C. Brush 8 muffin pans with butter. Line a baking tray with non-stick baking paper.
- In a wok stir fry the shallots till soft and translucent.Add the spinach, feta and cottage cheese, dill and lemon rind. Season with salt and pepper.
- 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.