Baklavas

Serves 12
Preparation : 25 minutes
Cooking time : 15 minutes

Ingredients :
10 fillo pastry sheets
1/2 lemon
300g butter
200g green pistachio nuts
1 tablespoon of orange blossom
3 tablespoons of icing sugar
300g caster sugar

Pour the shelled pistachios in boiling water to be able to remove their skin more easily. Mix them with the caster sugar and orange blossom. On an oven baking tray covered with greaseproof paper place 5 fillo pastry sheets measuring 25x25 centimetres and brushed with melted butter on each side. Spread the pistachio paste over the whole surface and cover them with 5 other buttered fillo pastry sheets.
Pre cut out out 6 equal squares and then cut each square into two triangles. Cook these in the oven at 180°c. During this time prepare the syrup in a pan by heating the icing sugar and lemon juice.

Minted lamb Millefeuille

Serves 6
Preparation : 15 minutes
Cooking time : 35 minutes

Ingredients :

8 sheets of fillo pastry
1 big onion
350g of lean lamb
185g of mushrooms
1 egg
4/5 branches of mint
1 red pepper
30g of breadcrumbs
Vegetable oil, mustard
Salt, pepper

Preheat the oven at 175°c. Brown the onion, the meat cut into cubes and the mushrooms already ground in 2 tablespoons of oil over a high flame. Pour the mixture into a big bowl. Add the mustard, the snipped mint, the ground red pepper and the breadcrumbs. Season. Place 4 oiled sheets of fillo pastry in the pie pan. Spread the filling and cover with the remaining pastry sheets brushed with egg yolk and oil.

Crispy Spinach and Feta Roll

Serves 6
Preparation : 15 minutes
Cooking time : 35 minutes

Ingredients :
6 sheets of fillo pastry
l kilo of spinach
l bouquet of coriander
2 onions, sliced
150g of feta cheese
2 eggs
20 centilitres of crème fraîche
Oil
Salt, pepper

Washed, drained and cut spinach leaves into big strips. In a frying pan, cook the onion slices in oil with the spinach. Let it cook over a low flame for 15 minutes. Beat the eggs, crème fraîche, feta and chopped coriander together in a bowl. Salt and pepper. Add the mixture of spinach and onions. Pre-head the oven at 220°c. Place the omelette-spinach mixture on the 6 sheets of oiled fillo pastry one by one. Form a roll. Brush the top with egg yoke and oil, and brown in the oven for 20 minutes.

Tuna fish Pizza

Serves 4
Preparation : 15 minutes
Cooking time : 45 minutes

Ingredients :
5 sheets of fillo pastry
2 onions
300g of tomatoes
Tuna fish
Dried Beans
Vegetable oil
Thyme
Oregano
Basil

In a pan, heat the pealed and diced onions in two tablespoons of oil. Add crushed tomatoes, thyme, oregano and basil. Salt and pepper. Cook for 15 minutes over a low flame. Drain and crumble the tuna fish. Place the fillo pastry sheets in a greased pie pan. Cook the filling with the dried beans for 15 minutes at 175°c. Empty the bottom of the pie, spread the sauce, olives, capers and mozzarella in thin slices. Sprinkle with oregano and olive oil. Cook in the over for 10 minutes at 175°c. Turn out of the pan carefully and sprinkle with crumbled tuna fish before serving.