Spinach Goats Cheese Filo Tart at Sandra Hargrove blog

Spinach Goats Cheese Filo Tart. Place a large teaspoonful of the spinach mixture onto the bottom of each strip. Cut the filo sheets lengthways into 4 long strips & brush each with melted butter. Heat the oven to 200°c/180°c fan/gas 6. Put the spinach in a colander and pour over boiling water to wilt it. Repeat with two more sheets, placing the filo sheets at cross angles. Add some spinach and a slice of goat’s cheese. Preheat the oven to 350 degrees. Let any excess water drain through. Add the onions to a frying pan with a lug of olive oil and 1/2 tsp salt and soften over a medium heat for 10 minutes. Stir through the spinach, season and allow to cool. Add the balsamic vinegar and cook for a further 2 minutes. Place 1 phyllo sheet on a clean surface (cover the other sheets with a damp towel), brush with melted butter and sprinkle with 1 teaspoon. Unroll your pastry sheet onto a parchment paper lined baking tray. Sauté the onion until translucent. Divide the filo pastry sheets into eight 10cm squares.

Pumpkin, spinach and goats cheese filo pie — Joan Ransley Food
from www.joanransley.co.uk

Place 1 phyllo sheet on a clean surface (cover the other sheets with a damp towel), brush with melted butter and sprinkle with 1 teaspoon. Brush one sheet of filo and place butter side up into the muffin tin. Add some spinach and a slice of goat’s cheese. Place a large teaspoonful of the spinach mixture onto the bottom of each strip. Sauté the onion until translucent. Stir through the spinach, season and allow to cool. Divide the filo pastry sheets into eight 10cm squares. Preheat the oven to 350 degrees. Add the onions to a frying pan with a lug of olive oil and 1/2 tsp salt and soften over a medium heat for 10 minutes. Heat the oven to 200°c/180°c fan/gas 6.

Pumpkin, spinach and goats cheese filo pie — Joan Ransley Food

Spinach Goats Cheese Filo Tart Place 1 phyllo sheet on a clean surface (cover the other sheets with a damp towel), brush with melted butter and sprinkle with 1 teaspoon. Preheat the oven to 350 degrees. Sauté the onion until translucent. Divide the filo pastry sheets into eight 10cm squares. Place 1 phyllo sheet on a clean surface (cover the other sheets with a damp towel), brush with melted butter and sprinkle with 1 teaspoon. Heat the oven to 200°c/180°c fan/gas 6. Stir through the spinach, season and allow to cool. Place a large teaspoonful of the spinach mixture onto the bottom of each strip. Repeat with two more sheets, placing the filo sheets at cross angles. Unroll your pastry sheet onto a parchment paper lined baking tray. Put the spinach in a colander and pour over boiling water to wilt it. Cut the filo sheets lengthways into 4 long strips & brush each with melted butter. Add some spinach and a slice of goat’s cheese. Add the onions to a frying pan with a lug of olive oil and 1/2 tsp salt and soften over a medium heat for 10 minutes. Add the balsamic vinegar and cook for a further 2 minutes. Drain the spinach if needed (depending on your thawing method) and add the.

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