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Cooking Guide
Soups, Snacks and Starters
Spinach and Filo Pie
Serves: 4 to 6
Ingredients:
1 bunch spinach 1
250 g Fetta cheese 250 g
2 eggs 2
1
/
2
cup cream 125 ml
1 tablespoon flour 15 ml
1
/
2
teaspoon nutmeg 2 ml
ground black pepper
1 clove garlic, crushed 1
4 sheets filo pastry 4
40 g butter, melted 40 g
2 teaspoons sesame seeds 10 ml
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 spinach and cheese into a
23 cm 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. Cook on Convection
200˚C for 15 to 20 minutes.
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Vegetable Bake
Serves: 4 to 6
Ingredients:
250 g cauliflower, cut into 250 g
flowerettes
250 g broccoli 250 g
3 carrots, sliced 3
1
/
4
cup water 60 ml
1
/
2
cup cottage cheese 125 ml
1 egg 1
1
/
2
cup cream 125 ml
1
/
2
teaspoon lemon pepper 2 ml
1
/
2
teaspoon seasoned herbs 2 ml
1
/
2
cup grated tasty cheese 125 ml
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 MEDIUM-HIGH for 12 to 14
minutes. Sprinkle with tasty cheese and cook on
Grill 1 for 5 to 10 minutes.
Luncheon Egg Ring
Serves: 4 to 6
Ingredients:
4 large spinach leaves, 4
stalks removed
2 tablespoons butter 30 ml
2 tablespoons flour 30 ml
1 cup milk 250 ml
1
/
2
cup grated Swiss cheese 125 ml
150 ml cream 150 ml
8 eggs 8
salt and pepper
1 tomato, chopped finely 1
2 tablespoons chopped basil 30 ml
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.
Spinach and Filo Pie
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