14
Cooking Guide
Serves: 4 to 6
Ingredients:
1 bunch spinach
250 g Fetta cheese
4 eggs
1 cup cream
1 tablespoon flour
1
/
2
teaspoon nutmeg
ground black pepper
1 clove garlic, crushed
8 sheets filo pastry
40 g butter, melted
2 teaspoons sesame seeds
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.
Preheat oven to Convection 200˚C. In a small bowl,
beat eggs lightly and combine with cream, flour,
nutmeg, pepper and garlic. 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. Place on Low Rack and
cook on 200˚C for 20 to 25 minutes.
Spinach and Filo Pie
C
Vegetable Bake
Serves: 4 to 6
Ingredients:
250 g cauliflower, cut into small pieces
250 g broccoli, cut into small pieces
3 carrots, sliced
1
/
4
cup water
1
/
2
cup cottage cheese
1 egg
1
/
2
cup cream
1
/
2
teaspoon lemon pepper
1
/
2
teaspoon seasoned herbs
1
/
2
cup grated tasty cheese
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 MED HIGH for 12 to 14 minutes. Sprinkle
with tasty cheese. Place on High Rack and cook on
Grill 1 for 5 to 10 minutes.
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
1
/
2
teaspoon nutmeg
1
/
2
cup grated cheddar
2 tomatoes, sliced (optional)
Method:
Wash and trim thick stalks from spinach.
Chop leaves roughly. Pie onto a microwave safe
dinner plate and cover with plastic wrap. Cook on
HIGH for 2 minutes. Set aside to cool slightly. Place
green onions into a small bowl cover and cook on
HIGH for 1 minute. 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. Lightly grease a round (25 cm) microwave
safe pie dish. Spread mixture evenly into prepared
dish and sprinkle with grated cheddar. Cook and
uncovered on MEDIUM for 15 minutes or until
centre is just slightly sunken.
Note:
Will even out on standing. Remove and stand for
2 minutes before cutting. Serve topped with sliced
tomato.
Spinach and Filo Pie
G
Soups, Snacks and Starters
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