Panasonic NN-C2000W manual Spinach and Filo Pie C, Vegetable Bake G, Luncheon Egg Ring

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 3-litre casserole dish. Cover and cook on HIGH for 3 to 5 minutes. Drain well. Crumble in Fetta cheese.

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 3-litre casserole dish. Cover and cook on HIGH for 8 to 10 minutes. Drain well. Place remaining ingredients except tasty cheese in a bowl and mix well. Pour over vegetables. Cook on MED HIGH for 12 to 14 minutes. Sprinkle with tasty cheese. Place on High Rack and cook on Grill 1 for 5 to 10 minutes.

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

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