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Spinach, feta and pine nut pies

  • 0:20 Prep
  • 0:20 Cook
  • 4 Servings
  • Advanced


  • 500g frozen spinach, thawed
  • 1 cup (250g) fresh ricotta
  • 100g feta, crumbled
  • 1/4 cup chopped dill
  • 1/4 cup chopped mint
  • 2 garlic cloves, crushed
  • 1 egg, lightly whisked
  • 100g toasted pine nuts
  • 8 sheets filo pastry
  • 40g butter, melted
  • Mixed salad leaves, to serve


  • 1
    Use your hands to squeeze out as much excess liquid from the spinach as possible. Coarsely chop spinach and place in a bowl. Add the ricotta, feta, dill, mint, garlic, egg and half the pine nuts and stir to combine. Season with salt and pepper.
  • 2
    Preheat oven to 200°C. Use a sharp knife to cut the filo into 12cm squares. Brush a filo square with a little butter and top with another filo square. Continue layering with filo and butter to make four stacks. Line four Texas muffin pans (3/4-cup capacity) with the filo pastry. Spoon the spinach filling among the lined pans and sprinkle with remaining pine nuts. Bake in preheated oven for 15-20 minutes or until golden brown and just set. Remove from oven and set aside to cool slightly.
  • 3
    Place on serving plates with mixed salad leaves, if desired. Serve hot or at room temperature.

Source: taste.com.au


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