For the last few weeks, we have been harvesting leeks that were transplanted last autumn. We have harvested most of these leeks as some were showing the sign to form flower stalk. In replacement of those leeks, we are trying to grow Turkish leopard melon. Not sure whether it will go well with growing melon here as with little water and very hot soil, success rate is probably close to 0%. We did not have trouble growing carrot here in fall/winter but spring/summer grown carrot here don't look good. Leeks were starting to yellow due to hot weather. It was so green during cool season.
Today, we harvested some Musselburgh leeks growing in a container. There were some volunteered bayam (chinese spinach) harvested as well.
This is our first time using fillo pastry and fetta cheese.
There were a lot of guessing how to use the fillo pastry.
So if you have any tips on using fillo pastry please advise.
We still have many extra fillo pastry.
Leek and Fetta Triangles (The Australian Women's Weekly-Fast Vegies)
100gram butter
2 cloves garlic, crushed
2 medium leeks (700gram), sliced thinly
1 tablespoon caraway seeds
150gram fetta cheese chopped coarsely
1/3cup (40gram) coarsely grated cheddar cheese
4 sheets fillo pastry (depending on the size you want to make)
2 teaspoons sesame seeds
(1) Heat half of the butter in large frying pan, add garlic and leek;cook, stirring occasionally, until leek softens. Stir in caraway seeds; cook, stirring, 2 minutes.
(2) Combine leek mixture in medium bowl with cheeses.
(3) Preheat oven to 200 Celsius/180 Celsius fan-forced. Lightly oil oven tray.
(4) Melt remaining butter in small saucepan. Brush one sheet of the fillo lightly with butter; fold in half lenthways. Place the leek mixture at bottom of one narrow edge of fillo, leaving a 1cm border. Fold opposite corner of fillo diagonally across the filling to form a triangle; continue folding to end of fillo, retaining triangular shape. Place on tray, seam-side down; repeat with remaining ingredients.
(5) Brush triangles with butter; sprinkle with sesame seeds. Bake, uncovered, about 10 minutes or until browned lightly.
Have a lovely weekend!
that would be a great canape for the new year
ReplyDeleteI think the key to using Filo is to keep it moist at all times (cover it with a damp tea-towel and take out one piece at a time), and to use lots of butter when cooking it!
ReplyDeleteI agree with what Cathy said - those triangles (samosas?) would be good as party food).
Well, if you still have berries, you could fill the filo triangles with berries & ricotta, etc. Very, very nice. :)
ReplyDeleteSpinach & ricotta is very nice, too. Or the traditional curry puff filling, but then use filo pastry. Have fun! :)
Or a nice spring roll filling - use filo.
Looks wonderful. Hope your melons do alright for you.
ReplyDeleteCher Sunray Gardens
Love this recipe! I haven't used Filo in years. I just put it on my shopping list!
ReplyDeleteYou are inspiring me to make something with filo dough! Those look and sound delicious. The leeks look like they are finishing out well for you.
ReplyDeletelooks amazingly tasty..
ReplyDeleteTasty Appetite
We love feta, and we have leeks in the fridge. Your dish is on our menu now!
ReplyDeleteLook very tasty for a good weekend, my friend.
ReplyDeletehave to try tum
ReplyDeleteCathy~Oh yeah thats a nice idea.
ReplyDeleteMark~ Thanks for the tips. I probably let those pastry dried too much. I was amazed as well how much butter I needed to use.
Veggie Gnome~We are still new with ricotta so trying to get used with this new texture taste. But the boys not a fan of ricotta yet. Good idea with traditional curry filling.
Cher~It will be nice to have some melon to harvest this summer.
Robin~Hope you enjoy it.
KitsapFG~I am not the stage of making my own filo dough yet. But I am interested to learn how.
Jay~It was our first attempt at using ricotta and fillo pastry. But I think we were close to what it is supposed to be made like according to the recipe.
Jody~I hope you and your family enjoy it. Your leeks must be sweeter as it is cold season there.
Rainfield61~ A good snack.
Joyfulhomemaker~I made only half of the recipe and we got a lot. The pictures are not even half of the amount that were made.
Wonderful leeks and the triangles look very tasty!
ReplyDeleteWe are making spinach pie with such pastry. The filo means sheet in greek. The filling is made with spinach ( finely chopped, salted and drained ), green onions,, leeks, dill, feta and eggs. 3 sheets of pastry are placed in a tray greased with olive oil, with some oil inbetween, than the filling and again on top 2-3 sheets greased with olive oil. A classic greek recipe for this time of year.
ReplyDeleteYum, great recipe idea! I bought a leek at the markets, was trying to work out what to make with it. Thanks for the inspiration.
ReplyDeleteFoodgardenkitchen~For ricotta and leek fan it will be a hit.
ReplyDeleteDani~Oh thank you so much for sharing us how you usually use filo. The dish you describe sounds very good. I must make sure to plant more spinach next year when the weather cools down.
Shaz~Hope you enjoy it! I am sure you have more creative ideas to use leek.
sounds like some of your plants are fighting tough with the hot weather there, what's the temp like in adelaide now?
ReplyDeleteThe day temperature almost the same as in tanahair now. However, the UV level here is kind of very unhealthy. I am a very outdoor person back in tanahair. But here I won't want to bake in the sun less than 5 minutes. Kulit sakit macam kena cucuk dengan jarum.
ReplyDelete