Ingredients
Marinade:
250 g Cut spinach
250 g Mushrooms chopped
1/2 Onion chopped
60 g Feta cheese crumbled
30g Cheddar Cheese
5 ml Origanum
5 ml Garlic
10 ml Canola oil for frying
10ml Canola oil for phyllo pastry
Phylllo Pastry (more or less 6 sheets)
Salt & black pepper to taste
2 eggs
Preparation
Step 1: Preheat the oven to 180 C. Prepare the phyllo pastry cups by placing 2 sheets of phyllo pastry on a work surface and brush with oil, place 2 more phyllo pstry sheets on top and brush again with oil. Repeat the process once more. Then cut in 12 stacks of plus minus 12 cm by 12 cm squares. Place each stack in a cup of a non stick 12-cup muffin pan and mould the pastry into a shape.
Step 2: Fry the mushrooms, garlic and onions till golden brown, add the spinach and cook for 3- 5 minutes. Remove from heat and stir in the feta cheese and the eggs. Flavour with origanum, salt & pepper.
Step 3: Equally distribute the filling into the 12 cups Brush the remaining oil on the edges of the phyllo and bake. The estimated baking time is 10 to 15 minutes.
