Spinach, feta and pine nut pies

Method

• 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.