Spinach, Chargrilled Capsicum And Bolognaise Filo Bake

By Michelle Lucia

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Use leftover bolognaise in this meltinthemouth filo bake.

All you have to do is throw all your ingredients of Spinach, Chargrilled Capsicum And Bolognaise Filo Bake

  1. 2 teaspoons olive oil
  2. 6 button mushrooms, thinly sliced
  3. 1 bunch English spinach, trimmed, chopped
  4. 2 cups Easy bolognaise (see related recipe)
  5. 1/2 cup (100g) chopped chargrilled red capsicum
  6. 1 cup tasty cheese, grated
  7. 10 sheets filo pastry
  8. 60g butter, melted

The instruction how to make Spinach, Chargrilled Capsicum And Bolognaise Filo Bake

  1. Preheat oven to 180u00b0C/160u00b0C fan-forced. Grease a 6cm deep, 23cm square (8 cupcapacity) baking dish.
  2. Heat oil in a large saucepan over medium heat. Add mushrooms. Cook, stirring occasionally, for 3 to 4 minutes or until tender. Add spinach. Cook, covered, for 2 to 3 minutes or until spinach has just wilted. Place mixture in a sieve. Using the back of a large spoon, press down to squeeze out excess liquid. Cool completely.
  3. Place spinach mixture, bolognaise, capsicum and cheese in a large bowl (see note). Stir to combine.
  4. Place 1 sheet filo on a flat surface. Brush with dairy soft butter. Top with 1 sheet filo. Repeat with 2 sheets filo and butter. Line base and side of prepared dish with filo stack. Spoon bolognaise mixture into dish. Brush remaining filo sheets with melted butter. Scrunch, 1 at a time. Place over bolognaise mixture. Bake for 40 to 50 minutes or until golden. Stand for 5 minutes. Serve.

Nutritions of Spinach, Chargrilled Capsicum And Bolognaise Filo Bake

fatContent: 505.724 calories
saturatedFatContent: 31 grams fat
carbohydrateContent: 13 grams saturated fat
sugarContent: 27 grams carbohydrates
fibreContent: 3 grams sugar
proteinContent:
cholesterolContent: 27 grams protein
sodiumContent: 67 milligrams cholesterol

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