(In Greek)
Today I have a very simple and fun appetizer for your Easter table.
I want to wish you happy Easter and enjoy spring and nature this weekend.
If you’ve never worked with shredded phyllo dough before, believe me it’s so easy, I mean it’s just shredded phyllo and it’s really convenient.
The rule that you have to follow is just to cover the Kataifi (shredded phyllo dough) with a wet towel so it wont dry out.
So enjoy and happy Easter everyone!
Ingredients (6 tartlets)
250 gr kataifi (shredded phyllo dough) thawed
1 teaspoon oregano
1/2 cup extra virgin olive oil
Filling
3 tablespoons extra virgin olive oil
1 leek, white and tender green part, chopped and rinsed
4 spring onions, finely chopped
300 g spinach, washed and chopped
1/2 cup chopped dill
2 eggs
300 g crumbled feta cheese
6 cherry tomatoes cut in twos.
How to make
Place a skillet over medium heat, add olive oil and saute the onions and leeks. When the vegetables are softened add the spinach and stir to get everything wilted. Add salt and pepper and sprinkle with dill. Remove from heat.
Preheat oven to 350F (180C) degrees.
Using a baking sheet place the shredded phyllo and using your hands pull and open the shredded phyllo untill you have something like very thin noodles.
Add the half cup of olive oil, dried oregano and mix well to coat the shredded phyllo. Cover with a wet towel.
Now let’s go back to the filling, add the cheese and beaten eggs. Stir well.
Grease 6 ramekins and take a portion of kataifi. Form a nest inside the ramekin and add portion of the filling
Continue with the rest of the ramekins.
Bake for 25 to 30 minutes until the shredded phyllo turns to a nice golden brown color.
When cooked, remove from heat and let them cool inside the ramekins for 10 minutes, run a knife around the edge of the tartlets and using a clean towel invert the ramekins to unmold.
Decorate with cherry tomatoes.
Enjoy, have fun and great family time!