Ingredients
Makes 12
12 sheets Antoniou Fillo Pastry
60 g butter, melted
1 tbsp extra virgin olive oil
1 onion, diced
2 large handfuls of baby spinach
Salt and pepper
6 eggs
¼ cup cream
100 g of caciotta or hard mozzarella
2-4 sausages of your choice, skin removed
2 tbsp dukkah
Recipe Tips
Lining the muffin tin
When lining with the Fillo, arrange the crosses in different directions to allow lots of Fillo to overhang.
Method
Before you begin this Filo Pastry recipe, take your packet of Filo Pastry out of the fridge to allow it to come up to room temperature, still in its packaging.
Preheat the oven to 190 degrees Celsius. Grease a 12-hole muffin tin with some of the butter.
Heat a frypan over high heat, add the olive oil and sauté the onion for 2-3 minutes then add the spinach, salt and pepper and cook for a minute to wilt. Cool.
Take one sheet of Filo Pastry (with the shorter edge facing you) and brush it with a little butter. Fold in half, away from you and then cut the sheet in half to form two strips.
Brush each strip with butter and place one on top of the other in a cross formation. Place the cross into the muffin tin hole with the buttered side up. Continue with remaining Fillo until all the muffin tin holes have been lined.
To prepare the filling
Whisk the eggs with the cream and season with salt and pepper. Add the spinach mixture, cheese and a few pieces of sausage (skin removed) into each Fillo casing and then pour in the egg mixture to fill ¾ of the way up.
Fold over the excess pastry to seal the pies. Brush with extra melted butter and sprinkle over dukkah and bake in the oven for 25-30 minutes until golden.
Cool for 15 minutes before serving. Great served hot or cold.
Recipe by Justine Schofield for Everyday Gourmet.