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– 54 –
Soups, Snacks and Starters
S
PINACH AND
F
ILO
P
IE
C
Serves: 4 to 6
Ingredients:
1 bunch spinach
250
g
fetta cheese
4 eggs
1 cup cream
1 tablespoon À our
½ teaspoon nutmeg
ground black pepper
1 clove garlic, crushed
8 sheets ¿ lo pastry
40
g
butter, melted
2 teaspoons sesame seeds
Method:
Wash spinach and remove leaves from stalks. Cut
leaves ¿ nely 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.
To Cook by Convection:
Preheat oven to 200 °C. In a small bowl, beat eggs
lightly and combine with cream, À our, nutmeg,
pepper and garlic. Place 4 buttered sheets of ¿ lo
pastry in base of pie dish. Place spinach and cheese
into pie dish, and pour over egg mixture. Fold one
sheet of ¿ lo in half widthwise and lay over top of
spinach mixture. Brush with melted butter and repeat
method with remaining sheets of ¿ lo, brushing with
butter between each layer of ¿ lo. Trim off excess ¿ lo
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 ¿ lo pastry. Place on enamel shelf in lower shelf
position and cook on 200 °C for 20 to 25 minutes.
V
EGETABLE
B
AKE
Serves: 4 to 6
Ingredients:
250
g
cauliÀ ower, cut into small pieces
250
g
broccoli, cut into small pieces
3 carrots, sliced
¼ cup water
½ cup cottage cheese
1 egg
½ cup cream
½ teaspoon lemon pepper
½ teaspoon seasoned herbs
½ cup grated tasty cheese
Method:
Place vegetables and water in a 3-litre casserole
dish. Cover and cook on 1000 W for 8 to 10 minutes.
Drain well. Place remaining ingredients except tasty
cheese in a bowl and mix well. Pour over vegetables.
Cook on 800 W for 12 to 14 minutes. Sprinkle with
tasty cheese. Place on enamel shelf in middle shelf
postion and cook on Grill 1 for 6 to 8 minutes.
C
RUSTLESS
C
HEESE AND
S
PINACH
P
IE
C
Serves: 4
Ingredients:
1 bunch spinach
6 green onions, thinly sliced
500
g
ricotta
2 eggs
1 tablespoon plain À our
½ teaspoon nutmeg
½ cup grated cheddar
2 tomatoes, sliced (optional)
Method:
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.
Place green onions into a small bowl cover and
Microwave on 1000 W for 3 minute. Squeeze out
excess moisture from cooked spinach. Place ricotta,
eggs, spinach, green onions, À our and nutmeg in a
large bowl, season to taste and fold with a spatula
until well combined. Preheat oven to 200 °C. Lightly
grease a round (25 cm) microwave-safe pie dish.
Spread mixture evenly into prepared dish and
sprinkle with grated cheddar. Convection 200 °C for
18 minutes. Remove and stand for 2 minutes before
cutting. Serve topped with sliced tomato.
Spinach and Filo Pie
F0003BH22QP_CB.indd 54 2014/5/27 9:14:32
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