Use up wilting spinach by mixing it with ricotta in these crispy pies.
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1 bag fresh spinach or 250 grams frozen spinach
1 tablespoon extra virgin olive oil
1 garlic clove, crushed
1 brown onion, diced
300g reduced fat feta
1 tablespoon fresh dill, chopped (or another herb)
400g fresh ricotta
4 eggs, lightly whisked
8 sheets filo pastry
4 tablespoons olive oil
Preheat oven to 180°C. Grease 8 muffin pans.
If you are using fresh spinach, wilt the spinach in the microwave or a fry pan. Using your hands, squeeze as much excess liquid from the spinach as possible before transferring it to a medium mixing bowl.
In a medium fry pan, heat one tablespoon of olive oil and add garlic and onion, cooking for 2-3 minutes or until fragrant and transparent.
Transfer onion mixture to the bowl containing the spinach. Add the feta, dill and ricotta and stir until well combined. Add the eggs and stir well.
Place a sheet of filo pastry onto a clean work area and cut into 4 equal squares. Repeat with remaining sheets. When finished, cover pastry squares with a damp tea towel to prevent them from drying out.
Place a small pastry square onto a clean work area and brush with oil. Top with another filo square placed on an angle and brush with oil. Repeat with 4 more pastry squares. Place square into prepared muffin tin and fill with prepared mixture. Repeat this process to make 8 mini pies.
Bake in the oven for 20 minutes, or until the mixture has set and the pastry is golden brown.