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Ingredients
Spinach and Hazelnut Salad in Filo Cups
- Ingredients
- 2 leaves Filo dough (20 x 20 cm)
- 2 tsps butter (10 grams)
- 200 grams Baby spinach
- 30 grams peeled Hazelnuts
- 2 slices Toast
- 1 garlic clove
- salt
- ½ bunch Chives
- 3 Tbsps white balsamic vinegar
- 3 Tbsps olive oil
- peppers
Place phyllo dough on a clean work surface and cut 8 squares (10 x 10 cm) (approximately 4 x 4 inches). Brush 4 of the squares with water and lay another phyllo square on top.
Butter 4 muffin cups with 1 teaspoon of the butter. Line each cup with the phyllo dough. Bake in a 230°C (approximately 450°F) (fan 200°C; gas mark 3-4) until golden, about 5 minutes.
Meanwhile, rinse spinach, spin dry and coarsely chop. Toast the hazelnuts in a dry skillet until golden and fragrant, and coarsely chop.
Cut the bread slices into small cubes. Peel and crush the garlic.
Melt the remaining butter in a skillet over medium heat. Add the bread cubes and garlic, and cook until the bread cubes are golden on all sides, about 3-4 minutes. Remove, drain on paper towels and season with salt.
Rinse the chives, shake dry and slice into 1 cm (approximately 1/4 inch) long pieces. In a bowl, toss the spinach with the chives, vinegar and oil. Season with salt and pepper. Toss the nuts and croutons with the salad. Divide the salad between the phyllo cups and serve.
(Percentage of daily recommendation)
| Calorie | 270 cal. | (13 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 25 g | (17 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.6 g | (9 %) |