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SPINACH AND FILO PIE
Serves: 4 to 6
Ingredients:
1 bunch spinach
250 g fetta cheese
4 eggs
1 cup cream
1 tablespoon flour
½ teaspoon nutmeg
ground black pepper
1 clove garlic, crushed
8 sheets filo pastry
40 g butter, melted
2 teaspoons sesame seeds
Method:
1. Wash spinach and remove leaves from stalks.
Cut leaves finely and place into a 3-litre casserole
dish. Cover and cook on 1000 W for 3 to 5
minutes. Drain well. Crumble in Fetta cheese.
2. Preheat oven to 200 °C.
3. In a small bowl, beat eggs lightly and combine
with cream, flour, nutmeg, pepper and garlic.
4. 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.
5. Place pie dish on metal tray in lower shelf
position and cook on 200 °C for 20 to 25 minutes.
Spinach and Filo Pie
ROASTED NUTS
Serves: 2 to 4
Ingredients:
1 cup
raw peanuts (with or without skins,
and unsalted)
2 teaspoons salad oil
salt to taste
Method:
1. Place peanuts in a single layer on a pie plate.
Cook on 1000 W for 4 to 6 minutes, stirring every
2 minutes during cooking until golden brown.
2. Drizzle nuts with oil and sprinkle with salt. Stir
well. Cook on 1000 W for 30 to 40 seconds. Stir.
Serve hot or cold in a small bowl.
CRUSTLESS CHEESE AND SPINACH PIE
Serves: 4
Ingredients:
1 bunch spinach
6 green onions, thinly sliced
500 g ricotta
2 eggs
1 tablespoon plain flour
½ teaspoon nutmeg
½ cup grated cheddar
2 tomatoes, sliced (optional)
Method:
1. Wash and trim thick stalks from spinach. Chop
leaves roughly. Pile onto a microwave-safe dinner
plate and cover with plastic wrap. Microwave on
1000 W for 2 minutes. Set aside to cool slightly.
2. Place green onions into a small bowl cover and
cook on 1000 W for 3 minute.
3. Squeeze out excess moisture from cooked
spinach. Place ricotta, eggs, spinach, green
onions, flour and nutmeg in a large bowl,
season to taste and fold with a spatula until well
combined.
4. Preheat oven to 200 °C.
5. Lightly grease a round (25 cm) microwave-safe
pie dish. Spread mixture evenly into prepared
dish and sprinkle with grated cheddar.
6. Place dish on metal tray in lower shelf position
and cook on 200 °C for 18 minutes. Remove and
stand for 2 minutes before cutting. Serve topped
with sliced tomato.
- 84 -
Soups, Snacks and Starters
F0003CH50QP.indd 84F0003CH50QP.indd 84 2020/7/16 15:14:492020/7/16 15:14:49
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