Soups, Snacks and Starters
Spinach and Filo Pie C
Serves: 4 to 6 |
|
Ingredients: |
|
1 | bunch spinach |
250 g | Fetta cheese |
4 | eggs |
1 cup | cream |
1 tablespoon | flour |
1/2 teaspoon | nutmeg |
| ground black pepper |
1 | clove garlic, crushed |
8 | sheets filo pastry |
40 g | butter, melted |
2 teaspoons | sesame seeds |
Method:
Wash spinach and remove leaves from stalks. Cut leaves finely and place into a
To Cook by convection:
Preheat oven to 200˚C. In a small bowl, beat eggs lightly and combine with cream, flour, nutmeg, pepper and garlic. Place 4 buttered sheets of filo pastry in base of pie dish.Place spinach and cheese into pie dish, and pour over egg mixture. Fold one sheet of filo in half widthwise and lay over top of spinach mixture. Brush with melted butter and repeat method with remaining sheets of filo, brushing with butter between each layer of filo. Trim off excess filo around edges and press down at the sides of the dish. Brush with butter and sprinkle with sesame seeds. With a sharp knife cut a diamond pattern in top of filo pastry. Place on Low Rack and cook on Convection 200˚C for 20 to 25 minutes.
Vegetable Bake G
Serves: 4 to 6 |
|
Ingredients: |
|
250 g | cauliflower, cut into small pieces |
250 g | broccoli, cut into small pieces |
3 | carrots, sliced |
1/4 cup | water |
1/2 cup | cottage cheese |
1 | egg |
1/2 cup | cream |
1/2 teaspoon | lemon pepper |
1/2 teaspoon | seasoned herbs |
1/2 cup | grated tasty cheese |
Method:
Place vegetables and water in a
Spinach and Filo Pie
Luncheon Egg Ring
Serves: 4 to 6 |
|
Ingredients: |
|
4 | large spinach leaves, |
| stalks removed |
2 tablespoons | butter |
2 tablespoons | flour |
1 cup | milk |
1/2 cup | grated Swiss cheese |
150 ml | cream |
8 | eggs |
| salt and pepper |
1 | tomato, chopped finely |
2 tablespoons | chopped basil |
Method:
Place spinach leaves onto a plate. Cover and cook on HIGH for 2 to 3 minutes. Use the spinach to completely line a 20 cm diameter ring dish. Place butter and flour into a small bowl and cook on HIGH for 40 to 60 seconds. Gradually add milk, stirring well. Cook on HIGH for 2 to 3 minutes, stirring regularly. Stir cheese and cream into sauce. In large bowl, beat eggs, salt and pepper. Add tomato, basil and sauce and mix until well combined. Pour mixture into spinach lined ring. Cook on MEDIUM for 14 to 16 minutes. Allow to stand for 5 to 10 minutes before turning out. Serve warm with a salad as a luncheon dish.
Cooking Guide
43