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Curried Phyllo Cups Paired with Pinot Bianco

  • Medium



What I love about this current weather is we have the excuse to eat all sorts of comforting meals. I couldn’t think of anything more comforting than curried meat. The complex spices the warmth put it in a phyllo cup and voila! a great and easy meal that will be both refreshing and heart warming this winter.

you will need:

1 package phyllo dough
1/2 pound ground meat (whatever you choose I like beef but turkey would work well too)
1 tbs. cumin
1 tbs. curry
1 tbs. salt
1 tbs. pepper
1 cup sautéed spinach
1/2 cup sour cream
1/2 parmesan cheese

Cook the beef with all the spices salt, pepper, cumin and curry. Drain the meat and mix the liquid with the sour cream. Make sure the phyllo dough has been thawed and spread out several sheets on top of each other. brush with butter and cut into strips. place the strips inside a muffin pan to create cups.

Fill the cups with ground beef, sautéed spinach, cream and cheese. You can vary these combinations to spice them up! Bake at 350 F for about 10 to 15 minutes ( make sure to keep an eye on them).

for the salad

1 cucumber
1 tomato
1/2 an onion
1 parsley
1 lemon
1 tbs. salt
1 tbs. pepper
1 tbs. cumin

Dice the cucumber, tomato, onion and parsley and mix with the spices and the lemon this will add a fresh element to the dish.

the Pairing:

I recommend you pair this with Terlano Pinot Bianco. Pinot Bianco is a white grape mostly found in France and Italy. This particular Pinot Bianco is from the Alto Adige region of Italy. It is considered full bodied and it has great acidity which cuts through the fat from the beef and pairs with the acidity of the salad.

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