Great for vegetarians and meat-lovers alike, these mini spinach pies make a great summer lunch or snack with drinks.
Serves: 13
INGREDIENTS
2 tablespoons olive oil
1 onion, finely chopped
sea salt and freshly ground black pepper
1 tablespoon finely chopped fresh rosemary
1 clove garlic, crushed
1 teaspoon cumin
½ teaspoon ground coriander
½ teaspoon cinnamon
¼ cup currants
¼ cup pine nuts
240 grams washed and dried baby spinach (a salad spinner is good for this)
1–2 teaspoons lemon juice
150 grams feta, crumbled
500 grams ready rolled shortcrust pastry sheets
1 egg, whisked
2 tablespoons sesame seeds
To assemble
your favourite chutney
METHOD
Heat the oil in a large heavy based pot or deep frying pan and cook the onion over a medium gentle heat for 5 minutes. Season well with salt and pepper, and add the rosemary, garlic, spices, currants and pine nuts.
Cook a further 3–4 minutes, stirring.
Add the spinach and enough lemon juice that the spinach doesn't start to stick.
Cook, stirring, until the spinach is wilted and just cooked.
Remove from the heat, leave to cool then transfer to a bowl and add the crumbled feta.
Cut 13 x 10cm circles from the pastry. I cut around a large mug to do this.
Fill each pastry circle with a heaped tablespoon of mixture and fold in half then squeeze the edges together and roll to seal.
Brush with egg and sprinkle with sesame seeds then place on a baking paper lined tray.
Pop in the fridge while the oven preheats to 190˚C. Bake for 25 minutes until golden.
Serve with your favourite chutney. Makes around 13 mini pies.
Stuck in the Kitchen
Sarah Tuck is a food writer and photographer based in Auckland. For more recipe ideas and cooking inspiration, visit her beautifully photographed blog, Stuck in the Kitchen. To read a little more about her and find out how Stuck in the Kitchen began, click here to read our story on her.
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