Ingredients
225g (8oz) bag spinach leaves
200g (7oz) jar sundried tomatoes
in oil
100g (4oz) feta cheese, cubed
2 eggs, beaten
250g (9oz) pack filo pastry
Dish: 3 litre (6pt) bowl, 22cm (9inch) loose
bottomed cake tin
Oven Accessory: wire rack in lower position
Place spinach into a large bowl, place on the glass
turntable, cover and cook on HIGH MIRCROWAVE for
4-5 mins. or until wilted. Leave to cool slightly then
squeeze out any excess water and roughly chop.
Preheat the oven on CONVECTION 180°C. Roughly
chop the tomatoes and put into a bowl along with the
spinach, feta and eggs. Mix well. Take a sheet of pastry
and brush liberally with some of the sundried tomato oil.
Drape oil-side down into the cake tin so that some of the
pastry hangs over the side. Brush oil on another piece of
pastry and place in the tin, just a little further round. Keep
placing the pastry pieces in the tin until the pastry is all
used, then spoon over the filling. Pull the sides into the
middle, scrunch up and make sure the filling is covered.
Brush with a little more oil. Place the tin on the low rack
and cook on CONVECTION 180°C cook for 30 mins.
until the pastry is crisp and golden brown. Remove from
the tin, slice into wedges.
Greek Pie Serves 4
Vegetables & Vegetarian
Ingredients
350g (12oz) ready made shortcrust
pastry
100g (6oz) courgettes, thinly sliced
1 garlic clove, crushed
100g (6oz) broccoli
50g (2oz) peas
50g (6oz) asparagus
50g (4oz) tomatoes
100g (4oz) full fat soft cheese
150ml (¼pt) single cream
2 eggs plus 1 egg yolk
40g (1½oz) mature cheddar
Dish: bowl, 23cm (9") flan tin/dish
Oven Accessory: wire shelf in lower position then no
accessory then anti-spark ring and wire shelf in
lower position
Preheat oven on CONVECTION 210°C. Line the flan
dish with the pastry, prick the base with a fork and chill
for 15 mins. in the fridge. Place flan on wire shelf and
bake blind on CONVECTION 210°C for 15 mins. with
baking beans. Remove baking beans and lining after 10
mins. Place the courgettes, garlic, broccoli and peas in a
bowl with 3 tbsp of water. Cover, place on base of oven
and cook on MEDIUM MICROWAVE for 6 mins. Drain.
Place in the pastry case with the asparagus and
quartered tomatoes. Beat the soft cheese with the cream
and eggs, pour over the vegetables and sprinkle with
cheddar. Place the flan dish on anti-spark ring on wire
shelf and cook on CONVECTION 180°C + WARM
MICROWAVE for 30 mins. or until just set.
Summer Vegetable Flan Serves 6
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