Perfect for a picnic or a potluck party, or any other occasion, these filo cups are easy to make and look so pretty!
They are packed with goodies; kale, spinach, cheese, eggs…, which makes them an ideal quick breakfast if there will be any left for the next day.
Filo pastry can be found in most supermarket freezers. It’s a little tricky to work with and is very thin; it dries and tears easily – sounds like a nightmare! It’s not; trust me, you are in good hands here.
As we are going to layer filo sheets one on top of another, it’s not a real problem if some of them tear. When brushing them with oil, it’s ok if it’s not even as there are going to be several layers of filo sheets and it will even out. It’s best to cover the rest of the filo sheets with a dry and then damp towel on top while they are not being used.
Currently, I’m back in Australia and am fortunate enough to be able to get my hands on ricotta cheese in a block. It’s a bit harder in texture and crumbles beautifully as it has less fluid than the ones that are sold in a tub. If you are using ricotta from a tub, you may need to use fewer eggs to avoid your mixture from becoming too watery.
I hope you will enjoy making these pies as much as I do. Cooking is so much fun after all!
Preparation time 45 minutes
Cooking time 25 minutes
2 1/2 cups chopped fresh kale
2 1/2 cups chopped fresh spinach
1 medium size onion finely diced
1 garlic clove crushed
1-2 tbsp olive oil
Few sprigs of garden herbs such as parsley, basil, chives, thyme
250g ricotta cheese
150g smooth feta cheese
4 slices smoked salmon ( optional ) chopped into bite-size pieces
1 tablespoon capers chopped ( if using salmon )
Salt and pepper to taste
For the filo cups
9 filo pastry sheets
3-4 tbs olive oil
Lemon wedges to serve
Preheat oven to 180C.
Prepare regular size 12 hole muffin pan.
Heat a large frying pan over a medium heat, add olive oil, onion and garlic, saute for a few minutes. Add kale and spinach, cook till kale wilted and all fluid has evaporated. Remove from heat and set aside to cool slightly. Once cooled add ricotta, feta, salmon and capers, then add eggs one at a time, mixing them in between additions. You may not need to use all of the eggs as you don’t want the mixture to become too watery. Season with salt and paper and set aside. Be aware though of the natural saltiness of feta cheese and salmon.
To prepare filo sheets, place one sheet at a time on top of another brushing them with olive oil in between layers, making 6 layers all up. Cut into 9 equal rectangles. Split the rectangles, 3 sheets each and place one on top of another to form a cross. Place into prepared muffin pan, creating cups.
Repeat using the remaining 3 filo sheets by cutting them in half to make 6 sheets, then brush with butter as above to make a further three rectangles and press into the muffin pan.
Fill the cups evenly with the prepared mixture. Gently fold the edges of the pastry over the filling and lightly brush with olive oil. Bake in preheated oven for 25 minutes or till lightly browned.