Mini Fennel Pies with Fillo Kataifi
Mini Fennel Pies with Fillo Kataifi In a shallow pot heat the olive oil and pour the crushed fennel seeds to sauté for half minute.
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Cooking tools:
- Muffin tin
- Sifter
- Oven
- Stove
- Pot
- Grater
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Spoon
- Measuring cup
Ingredients
- 350 g kataifi fillo ZIMI PSACHNON
- 140 g butter with margarine, melted
- 3 tbsp olive oil
- 1 large fennel (root), grated
- 3 cups flour for all uses
- 1 cup milk
- 1 bunch chopped fresh fennel (leaves)
- 1 tsp fennel seeds
- 150 g San Michali cheese, grated
- 2 eggs, preferably organic, lightly beaten
- salt, freshly grounded pepper
- 2 eggs, preferably organic
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