We were actually planning a spinach filo pie and went to buy filo sheets. The sheets we found were narrow and long and then S spotted a pack of pie shells. looking at the image on the cover I settled for it believing that the shells were reasonably big for me to make mini pies. When I opened the pack I was utterly disappointed to see micro shells. However, I had to figure out something to bake as I had promised Ad to bake a pie.
I worked on the recipe for filo pie by Catherine Atkinson and came up with my version. End of the day we were thrilled with the outcome and realized that this dish could make a wonderful starter/entree! :)And in no time did the pie shells disappear!
1″ wide prebaked filo pastry shells
Destalked spinach leaves 1½ cups
Onion (medium-sized) 1 chopped or scallions (spring onion) 4 chopped
Shelled green peas 3 tbsp
Crumbled Feta Cheese 50 g
Olive oil 1½ tbsp
Ground black pepper 1 tsp
Fresh Cilantro finely chopped 2 tbsp
- Preheat the oven to 375°F (195° C) while getting the mix ready.
- Blanch the destalked and washed spinach leaves in a small amount of hot water for a minute or two until the leaves look slightly wilted. Remove from water and refresh under cold water. Remove the leave and chop them roughly to small pieces.
- Place the spinach leaves in a bowl and add chopped onions/scallion, cheese, peas, 1 tbsp oil, egg and stir well. Add the chopped cilantro leaves and also pepper.
- Arrange the pastry shells neatly on a baking dish and spoon the filling into each shell to form a heaped scoop.
- Brush the filling with the remaining oil and bake for about 35 minutes till golden and crisp.
- Cool for about 10 minutes before serving.
Any other crumbly cheese such as cheddar cheese can be used in place of feta. No salt was added to the mix as the cheese by itself is quite salty.