Spinach Feta Filo Wrap v 2.0
I made a new version of an old favorite of mine the other day. I must admit I think they weren’t just the new, but also improved version.
I used (for three wraps, which was just right for 2 people):
9 filo wraps
1 clove garlic
200 g feta cheese
200 g defrosted frozen spinach
50 g of butter (I didn’t use all of it, though)
- Mix the garlic, spinach and feta cheese in a food processor.
- Melt the butter.
- Put three layers of filo dough on top of each other, brushing each layer with melted butter before adding the next.
- Put a couple of tablespoons of filling on each and fold into a roll.
- Brush the wraps with a little butter and put them in the oven at 175 ° C (325 °F) for about 20 minutes.
Red Curry Rice Cakes
I love tod man plaa – you know the spicy thai fish cakes that you eat with a cucumber relish as a starter? But since I became a vegetarian, those are a thing of the past. But today when I had some left-over rice, I used them as inspiration for making these rice patties.
To make about 12 of them you need:
about 5 dl boiled rice (about 2 cups)
3 tsb red curry paste
1 spring onion
2 tsp fish sauce (not vegetarian, I know, but I can’t make Thai-ish food without it. If you must, try some soy instead)
juice from 1/2 lime
1/2 tsp sugar
2 eggs
oil for frying
- Mix curry paste, fish sauce, lime juice, eggs and sugar.
- Add the rice.
- Heat the oil in a pan and click about 2 tbs of the rice mix for each rice cake.
- Let them fry for about 5 min before turning them and then 2-3 more minutes on the other side.
Serve with cucumber relish as a main course or a starter.
