Baked Filo Cups
Baked filo cups are a recipe with fresh ingredients from the filo dough category. Try this and other recipes from Spoonsparrow!
Ingredients
- 80 g pine nuts
- 10 sheets filo dough
- 5 tbsp walnut oil
- 5 spring onions
- 60 g sun-dried tomatoes
- 250 g mild goat cheese
- 125 g low-fat cream cheese
- 8 eggs
- 2 tbsp freshly chopped parsley
- Pepper
- Salt
- 1 tbsp pine nuts
- arugula
Instructions
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1.
Roast the pine nuts in a dry pan, set aside. Cut the filo dough into 20x20 cm squares. Stack four squares on top of each other and line four greased soufflé pans with them. Pull the dough edges apart like petals at the rim of the pans, cover with cling film and refrigerate for about an hour.
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2.
Meanwhile, clean, wash, dry, and finely slice the green parts of the spring onions into rings; dice the rest finely. Dice the sun-dried tomatoes. Grate the goat cheese, mix it with the cream cheese, then whisk in the eggs one at a time.
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3.
Add the spring onions and tomatoes, fold in the parsley. Season with salt and pepper, fill the filo cups, and bake in a preheated oven at 180°C (convection) for about 15 minutes. Remove from the oven, let stand for about 50 minutes, carefully lift them out of the pans, and arrange on warmed plates with arugula and pine nuts before serving.
