The first one in the group to host the dinner did an amazing job and really set the mark high for all of us to reach. No half-hearted or mediocre attempt is going to cut it. For the starter, I was thinking of making the following dish:
Spinach, ricotta and wild mushroom phyllo parcels with a traditional Greek salad:
Ingredients:
Method:
Preheat oven to 180°C. Cut filo sheets in half crossways. Cut each filo square into quarters, making 64 small squares. Brush eight pie tins (or large muffin pans) with a little of the butter. Place a small filo square on a clean work surface and brush with a little butter. Top with another small filo square at an angle. Continue layering with 6 more small filo squares and butter. Repeat with remaining filo squares and butter to make 8 individual star-shaped stacks. Line the base and sides of the prepared pie tins with the filo stacks.
Use your hands to squeeze the spinach to remove as much liquid as possible. Place in a medium bowl with the green onion, garlic, ricotta, feta, egg, dill, nutmeg and lemon rind and stir to combine. Season with salt and pepper. Spoon spinach filling among pie cases. Gently fold edges of filo pastry over the spinach filling. Bake in oven for 20 minutes or until pastry is golden brown and filling is cooked through.
Turn the pies out onto serving plates. Serve immediately with mixed salad leaves and lemon wedges, if desired.
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