Yield: 10 Pieces

Ingredients:
1 sheet Filo pastry
2 tbsp breadcrumbs
3/4 cup Kangkong leaves, blanched
2 pcs egg white
1/4 cup cheddar cheese grated
1/8 cup kesing puti, cubed
butter for brushing
salt and pepper to taste

Procedure:
1. Lay flat the filo cups over surface and cut into 30 pieces.
2. Brush mini muffin tins with butter.
3. Put one sheet filo in muffin tin. Brush with butter and sprinkle with breadcrumbs.
4. Put another sheet of filo to create layers. Do the procedure twice to create 3 layers of cups.
5. Bake at preheated oven for less than 5 minutes till lightly brown at 400F.
6. Cool filo slightly and pour in the filling.
7. Bake again for another 5 minutes at 350F.
8. Top with kesong puti.

For Filling:
1. Squeeze excess water in the leaves.
2. Whip egg white until stiff.
3. Fold egg whitens in Kangkong Leaves.
4. Stir in cheese. Season.

TIP: Blanch cooked vegetables over boiling water in few seconds then pour in ice water to retain vitamins and minerals.

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