Filo Tart with Mince, Feta and Mixed Salad

Hack filling:

1. Finely dice the onions and garlic. Salt and pepper the meat and fry in sunflower oil until crumbly. Add onions, garlic and tomato paste and fry everything for another 5 minutes with the heat turned down a little. Then deglaze with the canned tomatoes and an additional 100 ml of water, add herbs and cayenne pepper and simmer without a lid until the liquid has almost boiled down. This can take 20-25 minutes. Then let it cool down a bit.

Sauce:

1. In the meantime, melt the butter in a saucepan, stir in the flour and let it combine with it. Then deglaze with 2/3 of the milk while stirring and simmer – also while stirring – at a slightly reduced heat for 5 minutes until a smooth, creamy sauce is formed. If it is still too thick, stir in the remaining milk in small portions until the sauce has the right consistency. The entire 500 ml may not be needed. Finally, season the sauce with salt and nutmeg and let the leek cool down. Stir it from time to time so that no skin forms.

Filling the tart:

1. Preheat the oven to 200 ° O / bottom heat. Spread a small 18 cake tin well with butter. To brush the filo pastry sheets, melt an extra 3 tablespoons of butter and keep them ready. Since these dough sheets are very thin, only defoliate the leaves that are currently needed so that the others do not become firm and brittle.
2. Now spread out 5 leaves for the bottom, brush their surface completely with a little liquid butter, lay them on top of each other and line the mold with it so that the edge is also covered all around. Tip the excess dough over the pan. Spread 1/3 of the minced meat on the bottom and spread 1/3 of the sauce over it. Now spread out only 2 sheets of dough again and – as usual – brush with melted butter and place on top of each other. Since they are larger than the inner surface of the form, first lay them out flat and then fold the sides towards the center. Sprinkle 1/3 of the crumbled feta on this layer of dough, spread 1/3 of the filling over it and spread 1/3 of the sauce. Then 2 more leaves – prepare as usual and place on top as before. Now, however, add the remaining minced meat, top it with the feta and top it with the rest of the sauce. Spread the last sheet of pastry over it, brush it there with the butter, fold over all protruding sides of the dough, butter again and sprinkle with the sesame seeds.
3. The baking time on the 2nd rack from the bottom is approx. 20 minutes. The dough should be crispy and golden brown.

Salad:

1. During the baking time for the salad, wash the vegetables, clean them, cut into bite-sized pieces, mix the onion into small strips, mix with the oil, balsamic vinegar and the spices and finally fold in the feta.
2. This tart may not be quick to make, but it is easy to prepare and well worth the effort.