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Minibaskets Greek style

Minibaskets Greek style

After all the work done in the garden I was so tired I wasn’t able to think, let alone think about a new recipe and serve it… So the last couple of days it was, alas, crisps and dip from the supermarket. But that time is over… yesterday I told myself, and now go to the fridge, open it and start thinking and using the stuff that otherwise you’ll have to throw away because it’s been sitting there and waiting for so long. And here it is, it took no more than half an hour to prepare…

Ingredients:

  • fillo/strudel dough (actually, they come in sheets)
  • olive oil
  • sundried tomatoes
  • tomatoes
  • olives
  • chillies
  • spring onions
  • basil
  • feta

Method:

  1. cut the sheet of pastry into squares about 6/7cm long and then brush them with olive oil, put 2 squares on top of the first, always turning the angle and put into an oiled minimuffin tin;
  2. bake in the preheated oven at 180 °C for about 7 min and then take out to cool;
  3. rehidrate the sundried tomatoes in equal quantity of water and balsamico vinegar (I nuked it for 2o sec, was in a hurry);
  4. chop them, along with the tomatoes, the spring onion, the chillis, olives and the basil;
  5. crumble the feta on top and mix well;
  6. put the mixture into the basket just before serving.
Minibaskets Greek style
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