Spinach and Feta Pies
Servings 8 Pies
Ingredients
- 1 400g Today® Original Shortcrust Pastry, thawed
- 1 Tbsp (15ml) olive oil
- 1 onion, finely chopped
- 1 400g bag of baby spinach
- 100 g feta, crumbled
- Salt for seasoning
- Hinds Spices Pure Black Pepper for seasoning
- 1 egg, beaten
- 2 Tbsp (30ml) black and white sesame seeds
- 100 g wild rocket, for serving
- 50 ml fruit chutney
Instructions
- Preheat the oven to 180 °C.
- Heat the olive oil in a frying pan on a medium heat, fry the onions for 2 – 3 minutes, add the spinach and fry for a further 3 minutes. Remove and set aside. Add the feta to the pie and mix well. Season with salt and pepper and set aside.
- Unroll the pastry and cut out 8 circles with a round cutter. Spoon 2 tablespoons of mixture into the center of each pastry disc. Brush the edges with egg and seal the parcel, creating a round pie.
- Using the off cuts, decorate the parcels, creating presents, and brush the finished pie with egg. Sprinkle with black and white sesame seeds and place the pies onto a lined baking tray. Bake for 20 minutes, until the pastry is golden and cooked through. Serve with wild rocket and chutney and enjoy.