Spinach and Feta Pies

Cheese or spinach, or both? That was the dilemma in the queue for breakfast pies at the favourite Greek bakery on Limnos a couple of summers ago. Filo coils – the favourite – are a devil to reproduce but these little round pies using ready rolled puff pastry are a doddle. Turn them into a meal with Greek salad or a thick tomato sauce.

Serves 4

Prep: 35 min

Cook: 15 min

250g frozen spinach

1 slice bread

1 tbsp olive oil

10g dill

100g Greek feta cheese

1 tbsp grated Parmesan

320g puff pastry sheet


1 egg

     De-frost, drain and squeeze dry the spinach. Crumb the crust-free bread. Flour a work surface and lightly roll the pastry to measure 44x27cm. Use a cookie cutter to cut 12 x 9cm circles. Gather up the trimmings and roll 2-4 more circles.  Whisk the egg in a small bowl. Place the spinach in a mixing bowl. Mix in the crumbs. Add 1 dsp olive oil, chopped dill, crumbled feta and Parmesan. Season with salt and pepper and mix. Lay out half the circles, paint a 2cm border with egg and place a generous spoonful of filling within the border. Fit the lid, pressing firmly to seal. Paint with egg. Transfer to a parchment-lined, oiled baking sheet. Make a central steam hole. Heat the oven to 220C/gas mark 7 and bake for 15-20 minutes, checking after 15. They will puff and turn golden. Rest for a few minutes before eating.