- 1 bunch English spinach, leaves only
- Olive oil
- 1 leek thinly sliced
- 2 eggs, lightly beaten
- 150g/5oz ricotta cheese
- 150g/5oz Greek feta cheese, crumbled
- Handful of herbs (dill, parsley, mint) chopped
- Sea salt and freshly ground black pepper
- 8 sheets filo pastry, thawed/fresh
- Melted butter
Wash the spinach leaves (don’t dry them) then place in a large microwave-proof bowl, cover with cling wrap and cook in the microwave for a few minutes until wilted. Allow to cook then squeeze out excess water and chop roughly.
Heat some oil in a frypan and cook leeks for a few minutes or until softened but not browned.
In a large bowl combine eggs, cheeses, herbs, salt and pepper. Add cooked spinach and leek and stir well to combine.
Grease four individual pie tins. Brush two sheets of pastry with melted butter then cut them through the middle to form four squares. Pile the four squares on top of each other then place over a pie dish and press carefully so the pastry fits the mould, and there is plenty of pastry overhanging around the tin. Repeat with remaining pastry and pie dishes.
Spoon the spinach filling into four dishes then fold the overhanging pastry over the top, bringing one side in at a time so that the pies have a thick pile of pastry on top. Brush with a little more melted butter.
FREEZE: When the butter has hardened, wrap the pies in cling wrap or store in a plastic container and freeze.
DEFROST: In the fridge (or partially defrost on the kitchen bench before finishing in the fridge)
COOK: Bake in 180C/350F oven for about 30 minutes or until hot throughout and the pastry is golden brown and crips.
TO SERVE: Remove the pies from their tins and serve with your favourite salad.
This recipe is from Frost Bite by Susan Austin (this is a great book)