We do not always have a meat free Monday, but we have a meatless day at least one day in a week and we became accustomed to this.
My son does not eat vegetables. The only vegetables that he will eat are potatoes and cucumbers. This makes it very difficult to cook a meatless dish and I must be very creative, otherwise he will eat leftovers from the previous day or a sandwich.
Luckily he loves pestos and cheese and eggs! If I really don’t know what to cook for him, I can make a pot of pasta and mix it with a pesto or sometimes I make an omelette.
He loved these cheese pies and I will be making it again.
I made the cheese pies at night so I could unfortunately only take pictures the following day. The pies did not look so crispy on the following day, but believe me it was delicious eaten straight after it was baked.
6 sheets of phyllo pastry
120g melted butter
For the filling:
1 onion chopped
2 bulbs of garlic minced
400g grated Gouda cheese
200g feta, crumbled
225g smooth full cream Cottage cheese
2 eggs beaten
10ml cayenne pepper
10ml lemon pepper
Pre-heat the oven to 180ºC.
Butter an oven tray.
Melt the butter in a pot and sauté the onions until cooked. Add the garlic and sauté for another minute.
Remove from heat and add the cheeses, eggs, cayenne pepper and lemon pepper. Season with salt and mix well.
Place one sheet of pastry on a damp cloth and brush with butter. Layer another sheet of phyllo pastry on top and brush with butter again. Place a third layer of phyllo on top. Cut the layered pastry sheets into six rectangular pieces of equal size.
Put some of the filling onto each rectangular and roll up.
Place onto the baking sheet. Brush the top liberally with butter and sprinkle with some sesame seeds.
Repeat with the remaining 3 sheets of phyllo pastry.
Bake for 20 minutes.
Serve hot or cold with a salad on the side. It also goes well as a side dish with meat.