Salad in edible filo pastry

June 27th, 2012 § 0

          

  • 2 filo pastries
  • 2 T butter
  • 2 T bread crumbs
  • Brush the oven proof bowls with butter. 
    Spread the filo pastry to the kitchen counter. Fold three layers and cut into the shape of your oven proof bowl.
    Butter the layers of the pastry. Sprinkle with bread crumbs. Press to take the shape of the bowl.

    Bake in preheated 175°C oven for 5 minutes until golden brown. Remove the filo pastry out from the mould.         

     
     

         

      
     
     

    for the salad:  

        

  • 10 lettuce leaves
  • 2 fresh green onions
  • 1/2 cup purslane
  • 2 T extra virgin olive oil
  • 1/2 lemon juice
  • salt 
  •  
     

    Cut the lettuces, onions and purslane. Combine all the ingredients. Put them into the filo bowls.          

    Sprinkle with olive oil, salt and lemon juice.       

    Serve immediately.    

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