Friday, March 15, 2013

Savoury Greek Baklava

Combine onion, spinach, feta cheese and black olives for a taste sensation that will have everyone coming back for more!
Serves: 4 - 6| Preparation Time: 20 minutes | Cooking Time: 35 minutes
  • 375 millilitre Chopped red onion
  • 30 millilitre Olive oil
  • 300 gram Fresh spinach leaves, shredded
  • 250 millilitre Finely chopped spring onions
  • 62.5 millilitre chopped fresh parsley
  • 125 gram Feta cheese, crumbled
  • 10 Black olives
  • 1 pinch Robertsons Ground Black Pepper
  • 1 KNORR Roasted Vegetable Bake
  • 8 Phyllo pastry sheets
  • 125 millilitre Stork margarine, melted
  1. In a frying pan heat the olive oil.
  2. Saute onions until soft and transparent.
  3. Add the spinach, spring onion and parsley, sauté for a few more minutes.
  4. Allow to cool.
  5. Add the feta cheese, olives and black pepper.
  6. Stir in sachet KNORR Roasted Vegetable Bake.
  7. Place 2 sheets of phyllo pastry on top of each other into a square greased baking pan.
  8. Brush with margarine.
  9. Add a layer of spinach mixture, followed by another 2 sheets of phyllo pastry.
  10. Repeat until the ingredients are used up.
  11. Brush with margarine and score pastry into diamond shapes.
  12. Bake in a preheated 180°C oven for 30 minutes or until golden brown.
  13. Slice into diamond shapes and serve with a fresh green salad

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