Tuesday, February 07, 2017

Mushroom and Spinach Mini Philo Quiches

You can tell that philo is a big thing in our household. We tend to always have a pack in the freezer for emergency cravings, sweet or savoury.

The other day I saw a post by world renowned vegetarian and fusion master Ottolenghi ( who has several restaurants in London)  about his Test Kitchen developing a spinach philo quiche and the idea was so genius, I had to try it, so I put it at the back of my mind, waiting for the right moment.
This weekend some other ideas stacked and I knew I will bake mini quiche-style pastries in a muffin pan.
The filling had to be mushrooms and feta with a handful of fresh baby spinach.
Let's just say that the result was worthy of being saved for posterity.
Quite easy and fast too.

Mushrooms, Spinach and Feta Mini Filo Quiches

Makes 12
(time: approx 1 h, including 40 minutes baking and 15 minutes sauteeing)


150 g mushrooms
100 g fresh spinach leaves
50 g butter
ground black pepper

100 g Feta cheese

2 large eggs
300 ml single cream

250 g filo leaves
vegetable oil or butter


Sautee the butter, chopped mushrooms until golden. Add the spinach leaves and sautee for another 3-4 minutes.
Remove from heat and let cool down a bit. Add the feta and set aside.
In the meantime prepare the filo baskets for the filling.

Cut the filo sheets into square pieces enough to cover the bottom and sides of the cupcake tin and oil between them. Butter or oil carefully each each muffin mould and place 5-6 leaves one over the other around it so it stands like a muffin case.
Bake in 200 C oven for 15 minutes.
Take out and spoon the filling in each mould.

In a separate bowl beat the eggs with the single cream and spoon over the mini quiches.

Return to the oven and bake for another 25 minutes.

Let them cool, remove from the tin and when completely cooled down store in an airtight container in the fridge for up to 3 days.

However, the mini quiches are great serving both hot and cold.

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