Pork and Vegetable Filo Pies
Ingredients
- Ingredients
- 300 grams Pork tenderloin
- 150 grams new potatoes
- 100 grams carrots
- 100 grams baby Spinach
- 1 onion
- 2 Tbsps vegetable oil
- 2 Tbsps pitted Olives (green and black)
- 100 milliliters Vegetable broth
- salt
- peppers (freshly ground)
- 20 leaves Filo dough (about 20 x 20 cm)(approximately 8 x 8 inches)
- 40 grams melted butter
Preparation steps
Preheat oven to 200°C (approximately 400°F). Rinse meat, pat dry and trim fat. Cut meat into 1 cm (approximately 1/2 inch) cubes.
Rinse, peel and dice potatoes and carrots. Rinse spinach leaves and spin dry. Peel onion and chop finely.
For the filling, heat oil in a pan and fry meat 2-3 minutes, stirring constantly. Add vegetables and olives and fry 3-4 minutes. Deglaze pan with broth and simmer about 5 minutes over medium heat. Season with salt and pepper.
Grease 4 small baking dishes with melted butter. Spread melted butter on each filo sheet. Place 5 filo sheets into each baking dish. Spoon about 3 tablespoons filling in center of each square. Fold dough corners over filling, spread melted butter on dough and seal dough over filling. Place baking dishes on a baking sheet lined with parchment paper and bake until golden brown, 10-15 minutes. Serve immediately.
