Spinach and Cheese Boreg Muffins‏

 

A week ago I wrote in my one month milestone post how I would probably look back at my old posts one day and laugh at how foolish I was.

Well, what I’m about to share with you is one thing that I hope and pray won’t change but I certainly won’t be holding my breath. Ok, here goes:

 My toddler loves vegetables.

 Yes, seriously! I don’t have to secretly puree vegetables into sauce, add grated beetroot to her brownies or zucchini to cake. She genuinely loves her veggies.

It helps having a vegetable patch where she is welcome to explore, pick and eat her ‘nee-neech’ aka spinach straight off the plant.

 Here’s a lovely recipe that makes a great starter, appetiser or the perfect picnic food. Kids (and adults alike) love the crunchy Filo and it’s a great and delicious way of adding spinach to diets without a fuss.

Spinach and cheese ‘Boreg’ Muffins.

• 4 cups loose leaf baby spinach chopped or 1 packet frozen spinach (thawed)
• 200 grams ricotta
• 100 grams feta (I used Bulgarian)
• Zest of 1 lemon
• Small bunch Dill, chopped
• 2 eggs
• 1 packet Filo/Phyllo pastry
• 75 grams butter, melted

Pre-heat your oven to 180 degrees and thoroughly butter a muffin tray

Unwrapping your Filo pastry and buttering each layer. Place 4 layers of buttered pastry in one pile. Cut the 4 layers piles into 13cm squares.

 

In the meantime combine the spinach, ricotta, feta, lemon zest, eggs and chopped dill leaves in a bowl and combine well. Season with salt if you’re using Danish feta or a cheese that isn’t very salty. I taste the mixture to see if it needs more salt, lemon tang or dill. I do not recommend this to pregnant ladies who do not wish to consume raw egg.

Place the Filo square over the muffin tray and add a heaped tablespoon of the spinach and cheese mixture to the centre of the square. Gently push the mixture down so that the Filo pastry lines the muffin tray hole nicely. If there is any overlay of Filo pastry, scrunch these into the centre of the mixture. Brush the Filo pastry edges with some more melted butter. Bake for 30 minutes until golden brown.

I love these straight out of the oven with a balsamic rocket and tomato salad on the side. They are equally as good cold, and can be stored in a air tight container at room temperature for 3 days. Makes 12 muffins

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