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.