Little Spinach Pies

Spinach = healthy, right? Unless, of course you wrap it up in buttery pastry with LOTS of creamy full-fat cheese. But the spinach part is still bursting with nutrition, that's gotta be worth something.


Little Spinach Pies
Makes 12

For the Pastry Cases:
9 sheets filo pastry
150g unsalted butter, melted

For the Filling:
200g frozen chopped spinach, thawed and all liquid squeezed out
60g fetta, crumbled
150g ricotta, crumbled
2 eggs, lightly beaten
2 tablespoons dill, finely chopped
2 spring onions, finely sliced
1/2 teaspoon dried oregano, plus extra for sprinkling
Pinch dried chilli flakes
Sea salt flakes
Freshly ground black pepper

Grease a 12-hole muffin pan generously with melted butter. Preheat the oven to 200 degrees C (fan-force).

Make the Filling:
Put all the ingredients into a bowl and stir well with a fork until everything is fully incorporated. Set aside.

Make the Pastry Cases:
Cut 6 of the pastry sheets in half, so that you have 12 rectangles. Brush each rectangle (one at a time) with melted butter, fold them into quarters, brushing them with melted butter between each fold. Press one folded rectangle into each muffin-hole.

Spoon the filling equally into the pastry cases.

Cut 3 pastry sheets into quarters, so that you have 12 small rectangles. Brush each rectangle (one at a time) with melted butter, fold them into quarters, brushing them with melted butter between each fold. Top each pie with the small rectangle and then scrunch the over-hanging edges of pastry over to completely over the filling. Sprinkle with a little dried oregano.

Bake for about 20 minutes, or until the pastry is golden brown and the filling is cooked through. Remove from the oven and allow to sit for 10 minutes in the tin. Remove to a wire rack to cool.