Filo muffins

Name: Filo muffins
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 9
Ingredients: 600 g leaf spinach; 1 medium onion; 1 Garlic clove; 5 TABLESPOONS Butter; 7-10 Tbsp grated nutmeg; 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 75 g Almond kernels; 60 g Raisins; 18 triangular filo pastry sheets (approx. 15 g each); 2 Eggs (size M); 6 TABLESPOONS Milk

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 9

600 g leaf spinach
1 medium onion
1 Garlic clove
5 TABLESPOONS Butter
7-10 Tbsp grated nutmeg
7-10 Tbsp Salt
7-10 Tbsp black pepper
75 g Almond kernels
60 g Raisins
18 triangular filo pastry sheets (approx. 15 g each)
2 Eggs (size M)
6 TABLESPOONS Milk

Directions

1
Clean the spinach, wash thoroughly several times and drain. Peel onion and garlic and dice finely. Heat 1 tablespoon of butter in a saucepan and sauté both. Add the spinach and steam covered for about 5 minutes until it has collapsed.
2
Season spinach with nutmeg, salt and pepper, drain on a sieve and let it cool down. Melt 4 tablespoons of butter in a small pot. Coarsely chop the almonds and roast them in a pan without fat. Wash the raisins and let them drip off.
3
9 Grease the hollows of a muffin tin (12 hollows) with a little butter. Cut the filo pastry sheets in half crosswise once each. Put a piece of dough in each well and brush with butter. Brush another 3 pieces of dough with butter and layer them.
4
Mix spinach with almonds and raisins. Whisk eggs with milk, season with salt, pepper and nutmeg. Mix the egg milk with the spinach. Spread the spinach in the bowls. Whip overhanging dough tips over the spinach.
5
Brush with the rest of the butter. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 20-25 minutes.