Dinner with Arteos mini filo spinach with spinach, mizithra and feta cheeses, endive and leek pies, mini filo spinach
Photograph the shelf it sits on and tonight's recipe is written around everything that is there.
On the label
FILO DOUGH: WHEAT FLOUR UNENRICHED (WHEAT FLOUR, WHEAT GLUTEN, DOUGH IMPROVER {L-CYSTEINE, ENZYME: A-AMYLASE}), VEGETABLE OIL (PALM OIL, COTTON SEED OIL AND SUNFLOWER SEED OIL), WATER, EXTRA VIRGIN OLIVE OIL, CORN STARCH, SALT, SUGAR. FILLING: SPINACH, MIZITHRA CHEESE (COW, SHEEP AND GOAT WHEY, SALT), ENDIVE, LEEK, SPRING ONION, FETA CHEESE (SHEEP AND GOAT MILK, SALT, RENNET, LACTIC ACID CULTURE, CALCIUM CHLORIDE), WHOLE EGGS, DURUM WHEAT SEMOLINA, EXTRA VIRGIN OLIVE OIL, DILL, PARSLEY, SALT, BLACK PEPPER.
Arteos, frozen appetizers & hors d'oeuvres, serving 126 g, package 15.9 oz/450 g. Ingredients as printed on the label.
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Cooks as feta, spinach. Half of it left? Use up the feta.