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– 69 –
Soups, Snacks and Starters
S
PINACH AND
F
ILO
P
IE
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 teaspoon sesame seeds
Method:
1. 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.
2. Preheat oven to 200 °C.
3. In a small bowl, beat eggs lightly and combine
with cream, À our, nutmeg, pepper and garlic.
4. 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.
5. Place pie dish on metal tray in lower shelf
position and cook on 200 °C for 20 to 25 minutes.
R
OASTED
N
UTS
Serves: 2 to 4
Ingredients:
1 cup raw peanuts (with or without skins,
and unsalted)
2 teaspoon 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.
C
RUSTLESS
C
HEESE AND
S
PINACH
P
IE
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:
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, À our 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.
Spinach and Filo Pie
F0003BH70QP_CB.indd 69F0003BH70QP_CB.indd 69 2014/7/9 13:33:452014/7/9 13:33:45
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