Mini Spinach Feta Pies
A delightful pastry snack filled with spinach and feta cheese. Perfect for picnics, a packed lunch or in the evening with a drink and watching TV. This recipe is based on the traditional Greek classic Spanakopita but assembled as small pastry triangles. By the way if the triangle shape proves to be too challenging, create a shape you like and do not worry if the filling oozes out during baking. Triangles are traditional, however, I find a creative shape just as tasty!
Ingredients
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Filling
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1 red onion- finely chopped
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2 cloves garlic- crushed
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1 tbsp extra virgin olive oil
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1 large bag of spinach- stalks trimmed and chopped
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75g feta- crumbled
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Few leaves of fresh mint- finely chopped
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Freshly ground black pepper
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Pastry
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Several sheets filo pastry- commercial
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250g butter- melted
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Sesame seeds- raw
Instructions
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Prepare filling:
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01 Fry the onion and garlic in a little extra virgin olive oil until very soft but not browned. Add the chopped spinach and stir until it wilts and any liquid dries off. Tip the mixture into a mixing bowl and add the feta and chopped mint. Season well with black pepper.
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Assemble:
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02 Melt butter, brush a sheet of filo and cut it lengthways into 3 strips. Put 2 tbsp of the mix at the top of each strip and fold each over diagonally to make a triangle, then continue to fold over down the length of the pastry. Repeat with the remaining filling and pastry. Arrange the parcels on a flat baking tray lined with non stick baking paper. Brush the tops with more butter and sprinkle with raw sesame seeds.
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Bake:
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03 Place tray in a pre-heated oven and bake for 20-30 minutes, or until they’re golden brown and cooked through - see image #2.
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Serve:
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04 Take to the table piled up on an attractive plate and enjoyed hot but warm/cold is equally as delicious.
Notes
I recommend to taste the feta before you make these morsels, to double check if any salt is required in the filling. Normally salt is not required due to the feta cheese’s being naturally salty in taste. These small pies can be frozen uncooked and baked to serve. I used a commercially washed spinach for this recipe but if using loose fresh spinach always make sure it is clean from mud and stalks removed.
