Phyllo tartlets

YOU
20 servings Prep: 30 mins, Cooking: 20 mins
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Vegetables

By Food24 November 03 2009
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Ingredients (13)

300.00 g baby spinach
200.00 g pumpkin — cubes
5.00 bacon — rashers, chopped
1.00 leeks — chopped
2.00 garlic — cloves, crushed
0.00 oil — for frying
1.00 eggs — whisked
200.00 g cottage cheese — smooth
200.00 g feta cheese — crumbled
0.00 salt and freshly ground black pepper
30.00 ml fresh basil — chopped
0.00 phyllo pastry — sheets
0.00 butter — melted
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Method:

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 &degC.
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.



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