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Filo Cups with Roasted Pumpkin, Spinach and Feta Cheese


Ingredients

16 Pidy Filo Cups

150g baby spinach

8 roasted pumpkin wedges about 1/4 of a medium size pumpkin

2 tomatoes

A handful of walnuts

1 green onion

100g feta cheese

4 tbsps olive oil

Cumin

Pepper

Turmeric

Method

Servings: 16

  1. Roast the pumpkin in wedges with olive oil, cumin, turmeric, salt and pepper.
  2. Spread out the spinach, sliced tomatoes, onion and chopped walnuts evenly over the pan and roast for 5 minutes or until tender and golden brown. Remove to cool.
  3. Fill the cups with the mixture.
  4. Add the roasted pumpkin.
  5. Break the feta cheese and place on top of the mixture.
  6. Place the filo cups for 5 minutes in a preheated oven at 170°C.

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