SPINACH FETA PIES
The filling for these pies is very similar to spanakopita pastries. Good for any meal, serve them simple with a leafy green salad. This recipe can easily be halved or any cooked pies can be frozen and reheated in the oven for 30 or so minutes.
Servings: 8
Calories: 510kcal
Equipment
- muffin pan
Ingredients
- 1 tablespoon butter, plus 2 tablespoons extra, melted
- 1/2 cup diced onion
- 4 garlic cloves, minced
- A good pinch of sea salt, freshly ground black pepper and nutmeg
- 8 oz baby spinach leaves
- 2 large eggs,
- 4 oz feta cheese, crumbled
- 1 cup ricotta cheese
- 1/3 cup panko breadcrumbs
- 1/4 cup chopped fresh mint
- 3 tablespoons freshly chopped dill
- All-purpose flour for dusting
- 2 sheets frozen puff pastry 17.3oz package, thawed according to package directions
- 1 to 2 tablespoons sesame seeds
Instructions
- Grease 8 holes of a muffin pan with a little of the extra 2 tablespoons of melted butter, keeping the holes you butter spaced out. Preheat the oven to 375°F (190°C).
- Heat the oil in a large, deep skillet, preferably one with a lid. Melt the butter over medium heat. Add the onion and cooking, stirring occasionally for 5 minutes until softened. Add the garlic and cook for 1 minute until fragrant. Add salt, pepper and nutmeg.
- Combine eggs, feta, ricotta, breadcrumbs, mint and dill together in a medium bowl; set aside.
- Dust a smooth counter with a little flour. Use a flour-dusted rolling pin to roll one sheet of pastry to almost a 12-inch square. Cut into 4 equal squares. Press into 4 of the grease muffin holes – there will be a little over hang of pastry, just leave it until the filling is in. Repeat with the remaining pastry. Please note - I think I have a deeper than average muffin pan. It's about 1 1/2 inches deep. Maybe a little more.
- Divide the spinach mixture evenly between each one. Brush the pastry over hangs with some of the melted butter. Fold the pastry over to almost cover the filling – this doesn’t have to be perfect, these are rustic pies. Brush each one with more butter. Sprinkle with sesame seeds. Bake for 35 to 40 minutes until puffed and golden. Let cook 10 minutes in the pan before removing to a wire rack. Serve warm. Makes 8.
Nutrition
Calories: 510kcal | Carbohydrates: 34g | Protein: 13g | Fat: 36g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 69mg | Sodium: 443mg | Potassium: 284mg | Fiber: 2g | Sugar: 2g | Vitamin A: 3103IU | Vitamin C: 9mg | Calcium: 195mg | Iron: 3mg