Spinach Cup Cakes

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Ingredients

– Filo dough, 12 sheets

– 1 pack (10 oz) frozen spinach,  defrosted and dreined (300 grams)

– 1 onion, chopped

– 1 clove of garlic, minced

– 2-3 tbsp. extra virgin olive oil

– sea salt, black pepper to taste

Ingredients to make “Bechamel” (white sauce)

– 3 tbsp. extra virgin olive oil

– 2-3 tbsp. gluten free flour

– 2 cups of vegan milk, approximately (coconut, flax, almond, oat milk…etc.)

– black pepper, nutmeg to taste

 

Procedure

First, make the white sauce, “Bechamel”.

Heat the olive oil to medium heat and add the flour. Use a hand whisk to mix it.

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Add a little bit of milk and whisk.

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When the milk you just added is absorbed, add a little more and keep whisking.

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Repeat it several times until you have 1 1/2 cups of creamy white sauce.

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Season it with nut meg and black pepper.

Second, heat the olive oil in a medium pan and add the onion and garlic.

Cook until light brown and add the spinach.

Season and cook for a few minutes.

Add the spinach mixture to the white sauce and mix all together.

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Third, Preheat the oven 370F.

Fourth, prepare one filo dough sheet. Brush a little bit of olive oil over one half and then fold the dry half over the first one, sticking it together.

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Place it into the cup cake tray and repeat this procedure with every filo dough.

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Put the filling and press the dough to shut each cup cake.

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Bake them for 10-15 minutes or until golden brown.

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Make your favorite salad and bring your wonderful dish to the table!

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