MUSH­ROOM, SPINACH AND GRUYÈRE BUN­DLES

Friday - - Ramadan Recipe Special -

Prep time 15 mins Cooking time 1 hour, in­clud­ing bak­ing time Makes 8 2 tbsp but­ter 500g mush­rooms, sliced ½ onion, finely chopped 2 gar­lic cloves, finely chopped 200g baby spinach 150g Gruyère cheese, grated 4 sheets filo pas­try About 125ml melted but­ter Melt but­ter in a pan. Add mush­rooms, onion and gar­lic and sauté un­til mush­rooms and onion are cooked and soft. Re­duce any liq­uid that is released. Re­move pan from heat. Plunge spinach in boil­ing wa­ter and leave un­til wilted. Drain spinach in a colan­der and squeeze to re­move any ex­cess liq­uid. Chop roughly and add to mush­room mix­ture. Sea­son with salt and pep­per and set aside to cool. Add grated cheese and mix well. Pre­heat oven to 180°C. Put one sheet of filo pas­try on a work sur­face and brush top with melted but­ter. Put an­other sheet of pas­try on top of the greased pas­try sheet. Cut the pas­try into quar­ters. Spoon a gen­er­ous amount of fill­ing in the mid­dle of each pas­try quar­ter. Gather pas­try edges to­gether to make a bun­dle and se­cure top with string. Trans­fer to a greased bak­ing sheet. Brush bun­dles with melted but­ter. Re­peat process with re­main­ing two pas­try sheets. Bake for 30 min­utes, un­til crisp, and serve hot.

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