Spinach-Hazelnut Salad with Croutons in Filo Cups

Ingredients

• 2 sheets filo dough (20x20 cm)
• 4 tbsp butter
• 200 g fresh young spinach leaves
• 50 g peeled hazelnut kernels
• 2 slices toast bread
• 1 clove garlic
• Salt
• 0.5 bunch Chives
• 2 tbsp white balsamic vinegar
• 4 tbsp olive oil
• pepper (ground)

Instructions

1. 1.

   Preheat the oven to 230°C with upper and lower heat. Lay out the filo dough and cut into 8 squares (10x10 cm). Brush 4 squares with a little melted butter and place each square on top of another. Line 4 muffin tins with the filo squares and bake in the preheated oven for about 5 minutes until golden yellow. Remove, let cool, and carefully lift out of the tin.

2. 2.

   Meanwhile rinse, wash, dry, and roughly chop the spinach. Toast the hazelnuts in a pan without fat until golden brown, remove, cool, and roughly chop. Cut the toast bread into small cubes. Peel and roughly crush the garlic.

3. 3.

   Heat the remaining butter in a pan and fry the bread cubes with the garlic until golden brown. Remove, drain on kitchen paper, and sprinkle with salt. Wash the chives, dry, cut into 1 cm pieces, and mix them with the spinach, vinegar, oil, and spinach again, seasoning with salt and pepper. Add the nuts and croutons to the salad, mix, and fill the filo cups. Serve as an appetizer.