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Phyllo tartlets

Recipe from: 11/6/2003 12:00:00 AM

Ingredients 13
Servings 20
Time 30 minutes


  • 300
    baby spinach leaves
  • 200
    pumpkin cubes
  • 5
    rashers bacon, chopped
  • 1
    leek, chopped
  • 2
    garlic cloves, crushed
  • oil for frying
  • 1
    egg, whisked
  • 200
    smooth cottage cheese
  • 200
    crumbled feta cheese
  • salt and pepper
  • 30
    chopped fresh basil
  • phyllo pastry sheets
  • melted butter


about 20 minutes
Steam the baby spinach leaves until wilted. Pat dry and chop.
Meanwhile cook pumpkin cubes until done, then drain and mash with a fork. Set aside.
Fry bacon with leek until done. Add garlic cloves and fry until fragrant.
Remove from the heat and add egg, cottage cheese and feta cheese.
Add the spinach and pumpkin and mix well.
Season with salt, pepper and fresh basil.
Preheat the oven to 200 °C.
Brush two sheets of phyllo pastry with melted butter or spray with non-stick spray and arrange on top of each other. Cut into quarters.
Spoon a little of the filling on top and roll into rolls or fold into triangles.
Repeat until you?ve used up the filling.
Bake for 20 minutes or until golden brown. Serve hot.

Read more on: steam  |  bake  |  sauté


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