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Donna Hay

Spinach and Feta Pies

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These make a great afternon snack for the kids.

Serves 2

Ingredients

  • 6 sheets filo pastry
  • 40g butter, melted
  • 250g frozen spinach, thawed
  • 500g ricotta
  • 2 eggs
  • ⅓ cup (25g) finely grated parmesan cheese
  • ¼ cup finely chopped mint leaves
  • sea salt and cracked black pepper
  • 75g feta, roughly chopped
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Method

  1. Preheat oven to 180°C (350°F).
  2. Brush each filo sheet with butter and place one on top of the other.
  3. Cut the stack of pastry sheets in half so you have 2 rectangles and place on baking trays lined with non-stick baking paper.
  4. Squeeze the excess liquid from the spinach and place in a bowl with the ricotta, eggs, parmesan, mint, salt and pepper and mix to combine.
  5. Divide the filling between the two pastries leaving a 5cm border.
  6. Fold over the pastry edges to form a border.
  7. Sprinkle the filling with feta.
  8. Bake for 35 minutes or until pastry is golden and filling has set.
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Notes & Tips

Find out more about Donna Hay - fast, fresh, simple the show now.



Donna Hay – fast, fresh, simple, Harper Collins $39.99 www.donnahay.com

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