Baby spinach, feta and piquante pepper pies

Baby spinach, feta and piquante pepper pies recipe

These baby spinach, feta and piquante pepper pies are incredibly more-ish and are a great new take on the classic Greek spanakopita. The creamy and salt feta is perfect with a crunch of golden pastry, and peppers are a great way to add a bit of a kick.

Baby spinach, feta and piquante pepper pies

Ingredients

  • 30ml (2 tbsp) olive or avocado oil
  • 1 small onion, thinly sliced
  • 200g baby spinach
  • 100g piquanté peppers, chopped
  • sea salt and freshly ground black pepper, to taste
  • a small handful of fresh coriander, roughly chopped
  • 150g feta, crumbled
  • 10 sheets filo pastry
  • 100g butter, melted
  • 100g sesame seeds, toasted
  • fresh coriander leaves, to serve

Instructions

1

Preheat the oven to 180°C.

2

Heat the oil in a non-stick frying pan over medium heat. Add the onion and fry until golden.

3

Add the spinach and peppers. Season well and fry for 3 minutes.

4

Remove from heat and add the coriander and feta.

5

Lay 2 sheets of filo together and cut into 4 squares of 20cm. Brush with butter and fill each square with 30 – 45ml (2 – 3 tbsp) of the spinach filling.

6

Fold into triangles or roll into cigar shapes. Brush with butter, place on a greased baking tray and scatter with toasted sesame seeds.

7

Bake in the preheated oven until golden, about 8 – 10 minutes. Serve with fresh coriander.

Notes

Cook's tip: Add cooked, crisp beef mince to the mixture for a meatier version.

 

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