Ingredients for 12 cupcakes

For the fillo dough:

200 g of flour

2 eggs

a little salt

 

For the stuffing:

1 litre of béchamel (prepared with milk, flour and oil)

6 spoonful of grated Parmesan cheese

500 g of spinach

400 g of champignon mushroom

4 artichokes

parsley

1 clove of garlic

nutmeg

salt

black pepper to grind

extra virgin olive oil

 

 

Preparation

Make a well with the flour on a pastry board, then break two eggs inside the well. Add a pinch of salt and mix the eggs with the flour with a fork. Knead the dough with your hands until the flour is completely mixed with the eggs and then add a spoonful of lukewarm water to soften the dough. Knead until smooth and compact. Wrap the dough in a cling film and let it rest for half an hour in a fresh and dry place. In the meantime, lightly fry spinach in a pot with very little salt. Drain and put aside. Sautee the garlic and onion in a pan with oil, sliced champignon mushrooms and diced artichokes. Add minced parsley, salt and black pepper. Before turning off the heat add spinach and mix well. Put aside.

 

Prepare the béchamel with flour, extra virgin olive oil and a pinch of nutmeg.
Rolled out the fresh dough with the pasta maker until it is as thin as possible. Cut the fillo dough in 10 cmx10 cm squares and boil for a few seconds in boiling salted water. Cut in the remaining dough 12 circles of dough of 6 cm and boil for a few seconds in boiling water as you did with the squares. Grease a cupcake mold and put a square of fillo dough in each mold. Pour a spoonful of béchamel, 2-3 spoonful of mixed vegetables and a teaspoonful of Parmesan cheese; then, put a circle of dough in every mold and put another layer of the previous stuffing: a spoonful of béchamel, a couple of spoonful of vegetables and sprinkle with grated cheese.
Bake the cupcake lasagne in a fan oven at 180° for about 35 minutes.