• 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


    • 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



    Preheat the oven to 180°C.


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


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


    Remove from heat and add the coriander and feta.


    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.


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


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


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