November 24, 2021
Super-easy for sharing platters, and very portable if packing for a picnic, these pint-sized galettes are so very tasty, flakey and addictive.
#SummerBites #SummerClassic #GreatGatherings #FoodToShare #NuttelexRecipes
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4 tbsp plant-based Nuttelex (melted)
1 large bunch watercress or silverbeet finely shredded with a knife
6 spring onions finely chopped
1/2 cup marinated artichoke hearts in oil (chopped well)
2 tbsp grated parmesan (Vegan option available)
125 g feta-crumbled, or dairy-free vegan feta or silken tofu
Tools
1Heat oven to 160C fan forced
2Combine chopped greens in a bowl, followed by everything else except the grated parmesan and blitz with a food processor
3Brush cooled Nuttelex onto 8 sheets of filo
4Then cut the sheets vertically in 4 & then lengthwise into 3 to create 12 pastry squares
5Place each square in its own (greased) muffin tin hole
6Use a tablespoon to scoop the filling into each case before almost closing in edges then brush with more melted Nuttelex & sprinkle some parmesan on top (see image)
7Bake for 20 minutes until golden & flaky
8Serve with a zesty green salad
