Ingredients
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500g frozen spinach, thawed
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1 cup (250g) fresh ricotta
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100g feta, crumbled
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1/4 cup chopped dill
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1/4 cup chopped mint
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2 garlic cloves, crushed
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1 egg, lightly whisked
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100g toasted pine nuts
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8 sheets filo pastry
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40g butter, melted
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Mixed salad leaves, to serve
Method
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1Use your hands to squeeze out as much excess liquid from the spinach as possible. Coarsely chop spinach and place in a bowl. Add the ricotta, feta, dill, mint, garlic, egg and half the pine nuts and stir to combine. Season with salt and pepper.
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2Preheat oven to 200°C. Use a sharp knife to cut the filo into 12cm squares. Brush a filo square with a little butter and top with another filo square. Continue layering with filo and butter to make four stacks. Line four Texas muffin pans (3/4-cup capacity) with the filo pastry. Spoon the spinach filling among the lined pans and sprinkle with remaining pine nuts. Bake in preheated oven for 15-20 minutes or until golden brown and just set. Remove from oven and set aside to cool slightly.
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3Place on serving plates with mixed salad leaves, if desired. Serve hot or at room temperature.
Source: taste.com.au
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