Mini Spinach and Feta Pies, perfect for light meals and entertaining.
When it comes to entertaining, it’s always good to have a few vegetarian options, and these Mini Spinach and Feta Pies are one of my stand-by options. As an Australian, I also have a fond affection for a party pie, so it is hard to host a party without making a batch of pies, vegetarian or otherwise.
I was first introduced to these Mini Spinach and Feta Pies by a lovely South African friend who made these for dinner one night. I was floored by how simple the recipe was and have been making them ever since with a few minor tweaks, but this is essentially her recipe.
You can make the pies as small or as large as you like. For my son’s first birthday party, I somehow found the time and patience to make these pies in mini muffin tins to produce tiny bite-sized pies. At other times, I like to use a regular muffin tin to produce small pies which are perfect for serving as a light meal, or even as a substantial party pie.
When I am pushed for time, I simple cut out large squares from a sheet of puff pastry, place some filling towards one side, and fold over half of the pastry to form a triangle, and seal the edges.
Now matter how large or small you make these Mini Spinach and Feta Pies, they are sure to be a hit!
These Mini Spinach and Feta Pies are also a great way to get some spinach on the table, although my children happen to love spinach – it might be a temporary phase but I am taking full advantage! I use either fresh baby or large spinach leaves, but frozen spinach also works well in this recipe.
If you need a vegetarian option for a party you may be planning, these Mini Spinach and Feta Pies are hard to resist, even by your carnivore friends!
Mini Spinach and Feta Pies
- Prep Time: 20 mins
- Cook Time: 30 mins
- Total Time: 50 minutes
- Yield: Makes 9 small pies
- 400g spinach leaves, fresh or frozen
- fresh nutmeg
- sea salt and freshly ground pepper
- 200g feta
- squeeze of lemon juice
- 3-4 large sheets of ready-rolled puff pastry (preferably made with butter)
- 1 egg beaten with a dash of milk for the egg wash
- If you are using fresh spinach, clean them well by soaking them in cold water with a splash of vinegar. Drain and rinse well to remove all of the grit, and then use a salad spinner to remove as much water as possible.
- Place the fresh spinach leaves into a large saucepan over medium-high heat, and cook for several minutes until the leaves start to wilt. Take the saucepan off the heat and tip the cooked spinach leaves into a large colander over the kitchen sink.
- If you are using frozen spinach leaves, place the frozen spinach into a large saucepan over low-medium heat. If the frozen spinach has not been frozen in large cubes but are instead in large blocks, try to break up the frozen spinach to help it defrost more quickly. Once the frozen spinach has fully defrosted, tip the cooked spinach leaves into a large colander over the kitchen sink.
- Press and squeeze out as much liquid from the cooked spinach as possible.
- Place the spinach onto a large plate and set aside to cool completely.
- Once the spinach has cooled, place it into a large mixing bowl.
- Grate over some fresh nutmeg and season with salt and pepper.
- Crumble over the feta.
- Squeeze a bit of lemon juice over everything.
- Mix everything together well.
- Preheat the oven to 200°C (390°F).
- Cut out rounds from the puff pastry to line the muffin tin moulds.
- Fill each pastry-lined mould with some of the spinach and feta filling.
- Brush some egg wash on the inside rim of the pies.
- Cut out more rounds from the puff pastry to form the lids of the pies. Seal the edges together by pinching the edges or using the tines of a fork to press them together.
- Use a scissor or knife to cut a small steam vent in the pie lid.
- Brush the pies with egg wash.
- Bake for 20-30 minutes, or until the pies are lightly golden.
- Serve hot or warm.
Share your photos!
If you have used this recipe, I would love to hear how it turned out! Please leave a comment below and share your photos by tagging @eatlittlebird on Instagram, Facebook or Twitter and using #eatlittlebird