Saturday, 28 January 2012

Mini Spinach and Ricotta Filo Pies

Okay, clearly I have an obsession with mini things - mini quiches, mini pies... but these are the best - flaky filo pastry, cheesy and super healthy - lots of delicious spinach. 

These are also very easy to make. Should be eaten right away but can be kept at a stretch for around 3-4 days in the fridge. Re-heating in an over would work best but I've used a microwave at the office and while the pastry lost a bit of its crispiness - the overall package was still delicious. Give them a go!


2 bunches (about 600g each) English spinach, leaves picked, washed, dried (or silverbeet if it is more easily available - that is what I usually use)
200g reduced-fat ricotta
60g reduced-fat feta, crumbled
Handful of chedder cheese
3 eggs
Salt & freshly ground black pepper
20 sheets filo pastry
olive oil spray


1.       Preheat oven to 190°C. Chop the spinach into 5 cm sections. Cover the bottom of a large saucepan with water and put the spinach in over the top. Cover and place over medium heat. Cook, stirring occasionally, for 5-7 minutes or until spinach wilts. Drain and set aside for 20 minutes to cool. Use your hands to squeeze out as much excess liquid as possible. Place in a large bowl.

2.    Add the ricotta and feta to the spinach and stir to combine. Mix in the eggs and the chedder. Season with salt and pepper.

3.       Place filo sheets on a clean work surface. Lay the filo sheets out on a cutting board and carefully cut them using a sharp knife into squares approximately 10 cm x 10 cm. Peel each layer off and spray on one side with oil spray. Replace one on top of the other again then press between 8-10 layers together into a 12 hole muffin tin leaving corners of the squares lying flat over the edges of the muffin cups. Repeat until all muffin cups are lined with pastry. Make sure to reserve 3 piles of around 10 layers each. Cut these piles into four. Divide the spinach mixture between the pastry cups. Place smaller piles of filo on top of each filled pastry cup. Fold the corners of the pastry liners over the top and press lightly so they don't unfold. Spray with oil.

4.       Bake in the preheated oven until golden brown and puffed (check every 15-20 minutes. Remove from over and use a fork to carefully transfer pies to serving plates and serve immediately.

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