These Spinach Pies are an easy recipe with only a few ingredients. A great vegetarian snack too.
There is a lot of interest in pie-making lately with people using their pie-making machines in all sorts of inventive ways. These Spinach Pies could also be made in a pie maker just as easily too. If you don’t have one though, it doesn’t matter just use the recipe and make them the traditional way in the oven. They will taste just as good.
These Spinach Pies are great for those going meat free and are looking for vegetarian alternatives.
I have also used a spinach and cheese mix to make large filo parcels which are quite big compared to these. It is not that hard when you get used to prepping the filo.
These Spinach Pies are ideal for finger food at an event or great as snacks. They keep well in the fridge and can be eaten cold so they are always great for lunch boxes and work lunches. Enjoy!
2 x 250 g packet of frozen spinach
200 g fetta cheese, crumbled
1 tablespoon chopped fresh dill
375 g packet of filo pastry
100 g butter, melted
Preheat oven to 180 Celcius. Line two baking trays with non-stick baking paper. Thaw 2 x 250 g packets of frozen spinach and squeeze out the excess liquid.
Transfer the spinach to a bowl and add the 200 g of fetta, crumbled, 1 tablespoon chopped fresh dill, and 1 egg. Mix until well combined.
Using the 375 g packet of filo and 100 g butter, melted, layer 4 sheets of filo on top of one another brushing between each with the melted butter.
Cut the stack into four crossways. Place 1 tablespoon of spinach filling at the end of each strip. Fold over to make a triangle and continue folding to the end.
Repeat with remaining filo, butter and filling. Brush with butter and place on the tray.
Bake for 20 minutes or until golden.
I have made large triangles but using 8 layers of filo which are perfect for a meal with salad.
Fetta cheese can be substituted with tasty cheese.
They can be kept in a container in the refrigerator for about 3 days.
These Spinach Pies can be reheated in the microwave and crisped up in the oven or reheated in the oven.
Taste.com.au – Fresh Living, August 2004, P 55. Recipe submitted by Michelle Southan.