Puff pastries with spinach soufflé and feta cheese
Votes: 3
Time: 40 min.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Puff pastries with spinach soufflé and feta cheese - a detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 5 sheets of filo dough
- Olive oil cooking spray
- 1 pack (340 g) spinach soufflé
- 55 gr. sun-dried tomatoes
- 1 tbsp lemon juice
- 1/4 teaspoon salt
- 1/4 tsp cayenne pepper
- 1 pack (55 g) crumbled feta cheese
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Recipes with similar ingredients: filo dough, sun-dried tomatoes, feta cheese, lemon juice, ground cayenne pepper, spinach
Cooking the dish according to the recipe:
- Preheat oven to 180°C.
Lay out 1 sheet of phyllo dough. Lightly spray it with olive oil cooking spray. Repeat with the remaining 4 sheets. Cut the stack of sheets into 6 pieces. Place each piece in a muffin tin. Bake for 10 minutes. - Remove the plastic lid from the spinach soufflé and microwave it on high for 5 minutes. Remove from the microwave and toss with lemon juice, salt, and cayenne pepper.
Divide the spinach mixture and sun-dried tomatoes among 6 baked phyllo pastry shells. Sprinkle the spinach mixture with feta cheese. Return the shells to the oven for 6 minutes. Serve hot.
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