PINE NUT, SPINACH & FETA CANAPES

You can find the pine nuts here LIST OF INGREDIENTS 1 x 270g pack of filo pastry 75g of Cypressa Pine Nuts 2 eggs 150g of Cypressa Feta Cheese 25g Mature Cheddar Cheese Dried oregano ½ Lemon Knob of butter Olive oil 200g pre washed Spinach Nutmeg Black Pepper METHOD Pre-heat the oven to 190°C. Heat pine nuts in a frying pan (without oil) until a little golden brown, then remove and put to one side. In a large bowl crumble the feta, grate the cheese, add the eggs, squeeze the lemon juice, add a good sprinkle of oregano and approx. quarter of a teaspoon of nutmeg, season with black pepper, mix all together. In the frying pan melt a knob of butter and add a splash of olive oil and wilt the spinach (as these are going in to small pastry cases I chopped the spinach up in to smaller pieces). Once all the spinach is wilted and soft, remove from the heat and mix in the bowl with the egg, cheese mix. Lay out the filo pastry on a flat surface, with a pizza cutter cut in to small squares. Melt some butter in a bowl. Line the pastry case with a little oil (easiest way is by dipping your finger in the oil and wiping round). Lay 3 pieces of pastry in the pastry case, lay each of them at a slight angle to each other and spread a little melted butter on the last sheet before placing on top of the other 2 sheets. Scoop a small amount of the cheese, spinach and pine nut mix into each pastry case. Heat in the oven for 10-15 minutes until the pastry is golden on the top. Enjoy!

For more information on PINE NUT, SPINACH & FETA CANAPES talk to Katsouris Brothers Ltd (Cypressa)