|250 g||phyllo pastry|
|100 g||butter — melted|
|60-80 g||trout — smoked|
|1x250 g||cottage cheese — chunky|
|30 ml||fresh parsley — chopped|
|2||spring onions — chopped or grated|
|zest of 1 lemon salt and a generous amount of freshly ground pepper|
|125 ml||milk — or cream|
Grease 8-10 hollows of a muffin pan well with nonstick
1. Cut a sheet of phyllo pastry into 4 equally sized
squares. Brush with butter and gently press one square into a muffin hollow.
Add 2 more squares to that hollow so a small basket is formed. Repeat with the
rest of the pastry squares to make 8-10 phyllo baskets.
2. Filling Mix all the ingredients well and season with salt
and freshly ground pepper. Distribute the filling in equal amounts between the
3. Egg custard Beat all the ingredients together well and
pour over the filling. Bake for 15-20 minutes until the pastry is golden brown
and the egg custard has set. Cool completely before serving.