Filo Cups Stuffed and baked with roasted Garlic, Tomatoes and sautéed spinach mixed with RollinGreens Taco Pack.
- 1 RollinGreens Taco Pack
- 1 frozen Filo Cups
- ¼ raw White Onion
- ½ bulb of fresh Garlic (Roasted)
- 1 fresh Roma Tomato or two on the vine small (Roasted)
- 2 cups fresh baby spinach
- 1/8 t Olive oil (Sauté)
- 1 T Olive Oil (Taco Pack)
- Zest of 1 Organic Lemon
- 2 cups water (Taco Pack)
- Finishing Salt for plate
1.) Preheat the oven at 400 F. Convection. Place oiled garlic and tomatoes on a baking tray. Cook for 10-15 minutes, then when done, set aside to place inside and allow to cool. If you have a torch, roast them until entire outsides are blackened.
2.) In a saucepan, add 1T olive oil and 2 cups of water and bring to a boil. Add the contents of the taco pack to the pan and stir.
Veg Prep & Assembly:
3.) Wash All Veg. Cut Tomato into ¼ inch Dice, set aside. Cut Onion into ¼ inch pieces, and place into a pan that is heated too medium. Add a touch of Olive oil. Allow onions to gain a golden-brown color, then add the spinach.
4.) Cut roasted tomato and add to the pan and stir.
5.) Take off outside of roasted garlic, chop and add to the pan and stir.
6.) Add ½ cup of prepared taco pack and stir.
7.) On the same baking tray used to roast the veg, place your filo cups, and fill with mixture.
8.) Bake at 400 degrees F for 5-10 minutes, or until filo turns golden brown.
9.) Remove from the oven and place on a serving dish.
10.) Finish by washing, drying, and zesting the lemon (whole peel), add salt to the plate and lots of olive oil.
-Enjoy Chef Ko