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Baby spinach, feta and piquante pepper pies

Name: 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

August 15, 2013 (Last Updated: February 25, 2019)

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.

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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

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.