Spinach Feta Pies began their lives as just one pie made with phyllo pastry – a rag pie. It was delicious. For reasons known only to the food gods, phyllo pastry is very hard to find within a 40 mile radius of me and the one store that does stock it, was out. I always keep puff pastry in the freezer so my one rag pie became eight puff pastry pies. These little pies are a perfect easy, make-ahead meal served with a simple green salad. The filling is flavorful, reminiscent of the Greek classic, spanakopita – feta, ricotta, mint, dill, spinach, onion and garlic.Jump to Recipe
For the last few days I’ve had issues with trying to write a post for my website, my website has been broken But by some miracle today it started working again. And updated itself. Very strange but I’m glad it’s working. With all this fuckery I’m eager to get this post loaded. And I’m off to have my first Covid shot today. Plus I have the most delightful coconut citrus syrup loaf sitting on my kitchen counter waiting to have its pictured taken which has to happen before I leave. I’m also testing a salmon recipe with basil oil and tomato vinaigrette and just two short hours to get all that done so please excuse the hastily written post.
Serve Spinach Feta Pies as part of a brunch, lunch or for dinner with a simple green salad. They transcend all times of day, I think most savory pastry recipes are chameleon-like in they can go from brunch to dinner. Roasted Sweet Potato with Jammy Onion Tart is an example. So is Quick and Easy Ham and Cheddar Quiche. Whatever time of day you eat these, the main thing of course to make it feel special. Gotta fly, chat with you soon. Love, Lovoni xo
SPINACH FETA PIES
- muffin pan
- 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
- 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.