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Cooking Guide
Soups, Snacks and Starters
Spinach and Filo Pie
Serves: 4 to 6
Ingredients:
1
bunch spinach
250 g
Fetta cheese
4
eggs
1 cup
cream
1 tablespoon
flour
1
/
2
teaspoon
nutmeg
ground black pepper
1
clove garlic, crushed
8
sheets filo pastry
40 g
butter, melted
2 teaspoons
sesame seeds
Method:
Wash spinach and remove leaves from stalks. Cut
leaves finely and place into a 3-litre casserole dish.
Cover and cook on HIGH for 3 to 5 minutes. Drain
well. Crumble in Fetta cheese.
To Cook by convection:
Preheat oven to 200˚C. In a small bowl, beat eggs
lightly and combine with cream, flour, nutmeg,
pepper and garlic. Place 4 buttered sheets of filo
pastry in base of pie dish.Place spinach and cheese
into pie dish, and pour over egg mixture. Fold one
sheet of filo in half widthwise and lay over top of
spinach mixture. Brush with melted butter and
repeat method with remaining sheets of filo,
brushing with butter between each layer of filo. Trim
off excess filo around edges and press down at the
sides of the dish. Brush with butter and sprinkle with
sesame seeds. With a sharp knife cut a diamond
pattern in top of filo pastry. Place on Low Rack and
cook on Convection 200˚C for 20 to 25 minutes.
C
Vegetable Bake
Serves: 4 to 6
Ingredients:
250 g
cauliflower, cut into small pieces
250 g
broccoli, cut into small pieces
3
carrots, sliced
1
/
4
cup
water
1
/
2
cup
cottage cheese
1
egg
1
/
2
cup
cream
1
/
2
teaspoon
lemon pepper
1
/
2
teaspoon
seasoned herbs
1
/
2
cup
grated tasty cheese
Method:
Place vegetables and water in a 3-litre casserole
dish. Cover and cook on HIGH for 8 to 10 minutes.
Drain well. Place remaining ingredients except tasty
cheese in a bowl and mix well. Pour over
vegetables. Cook on MED HIGH for 12 to 14
minutes. Sprinkle with tasty cheese. Place on High
Rack and cook on Grill 1 for 5 to 10 minutes.
Luncheon Egg Ring
Serves: 4 to 6
Ingredients:
4
large spinach leaves,
stalks removed
2 tablespoons
butter
2 tablespoons
flour
1 cup
milk
1
/
2
cup
grated Swiss cheese
150 ml
cream
8
eggs
salt and pepper
1
tomato, chopped finely
2 tablespoons
chopped basil
Method:
Place spinach leaves onto a plate. Cover and cook
on HIGH for 2 to 3 minutes. Use the spinach to
completely line a 20 cm diameter ring dish. Place
butter and flour into a small bowl and cook on HIGH
for 40 to 60 seconds. Gradually add milk, stirring
well. Cook on HIGH for 2 to 3 minutes, stirring
regularly. Stir cheese and cream into sauce. In large
bowl, beat eggs, salt and pepper. Add tomato, basil
and sauce and mix until well combined. Pour
mixture into spinach lined ring. Cook on MEDIUM for
14 to 16 minutes. Allow to stand for 5 to 10 minutes
before turning out. Serve warm with a salad as a
luncheon dish.
Spinach and Filo Pie
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