Today I would like to present spinach, feta and ricotta mini pies. First time i have been eating this snack years ago in Greece and really enjoyed that. I have recently decided to recreate that flavour and, have to admit, with good result. As usually on my blog they were very easy to make and bake :)
Ingredients for 12 mini pies:
- 450g frozen spinach thawed
- 2 eggs
- 250g ricotta cheese
- 270g feta
- 1/2 tsp nutmeg
- pepper
- 6 sheets filo pastry
- olive oil
Thaw the spinach and drain all excess liquid. Place the spinach in a bowl. Add the eggs, ricotta, nutmeg, pepper and mix them together. Then add crumbled feta cheese and fold the chunks in. Set aside.
Preheat the oven to 200C. Brush muffin tin cups with olive oil. Cut the filo pastry into squares 12 x 12 cm approximately. Line each
muffin tin cup with few pieces of filo pastry. Make sure to push the
pastry down so it is in the corners of each muffin hole.
 |
| filo pastry |
When all pastry is divide among all muffin cups. Spoon the filling into each one. Then fold over the excess of filo pastry so all filing would be covered.
Brush the pastry with olive oil.
Insert the tin into preheated oven. Bake about 20 minutes until pastry turns gold and filling won't be wobbly.
 |
| baked |
Keep the pies in muffin tin for a few minutes until they slightly cool down. Then transfer to the plate.
Enjoy warm or cooled down.
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