Name: Feta and spinach filo cases
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Ingredients: 8 sheets filo pastry; 250 gram packet frozen spinach, thawed, drained; 1/2 cup (120g) light sour cream; 100 gram feta, crumbled; 2 green onions, thinly sliced; 1 clove garlic, crushed; 1 tablespoon lemon juice; 3 drops tabasco sauce, to serve; dill sprigs, to serve

Ingredients

8 sheets filo pastry

250 gram packet frozen spinach, thawed, drained

1/2 cup (120g) light sour cream

100 gram feta, crumbled

2 green onions, thinly sliced

1 clove garlic, crushed

1 tablespoon lemon juice

3 drops tabasco sauce, to serve

dill sprigs, to serve

Method

1.Preheat oven to 200°C (180°C fan-forced). Spray four 12-hole mini muffin pans lightly with oil.

2.Spray 1 sheet of filo pastry lightly with cooking oil spray. Top with another sheet and fold in half across. Spray with oil and cut into 6.5cm rounds.

3.Ease pastry rounds into a muffin pan. Repeat with remaining pastry to form 48 pastry cases. Bake for 5 minutes, until browned and crisp.

4.Combine remaining ingredients, except dill sprigs, in a bowl. Season to taste and chill 1 hour.

5.Spoon spinach mixture into filo cases. Top with dill to serve.

Make extra filling and serve it as a dip or spread it on sandwiches.
Note

Woman's Weekly Food

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Ingredients

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