(Norsk versjon, følg linken: Sprø filopaier)
Here are some yummies that are perfect for both lunch and dinner, or as a snack. They are good both warm and cold, so they are also perfect for your packed lunch or picnic. Of course, you can fill it with anything you like, and you can use this recipe as a base.
Ingredients for 12 small pies:
- 4-5 sheets of Filo Pastry (You can freeze what you don’t use)
- 3 tablespoons melted butter
- 4 eggs
- 300 cl milk
- 250g cottage cheese
- 300g feta cheese, crumbled
- 5-6 green onions, thinly sliced
- 100 g ham, finely chopped
- 1 pinch of salt and pepper to taste
- 1 teaspoon nutmeg
- 1 small pinch of saffron (optional)
- 100 cl cheese, grated
Set the oven at 180 degrees C and take filo pastry out of the freezer and leave to thaw on the counter.
Whisk eggs, milk, nutmeg, salt, pepper and saffron.
Add the cottage cheese and mix well. Then add the feta cheese, green onions and ham.
To work with filo pastry, I recommend having a damp kitchen towel ready to lay over, to prevent the filo pastry from drying out. Cut small squares of the Filo sheets, they must be slightly larger than the muffin molds you are going to use. They do not have to be square or perfect in any way, as that will not show.
Lightly butter one of the small Filo pieces, and lay the next layer on top but slightly skewed, then gently butter again, and put a third layer on top. Line a muffin tin with the staggered Filo pieces, allowing the corners to stick up, making a “nest”.
Fill the nests with the egg-mixture and sprinkle with grated cheese.
Bake in the oven for approx. 30 mins until the filling has set. Let the pies cool a little bit on a wire rack, this will also allow them to crisp up at the bottom.
Serve as is, or with a fresh green salad.