Spinach And Feta Pies

Serves 2.


  • 6 sheets filo pastry
  • 40g butter, melted
  • 250g frozen spinach, thawed
  • 500g ricotta
  • 2 eggs
  • ⅓ cup (25g) finely grated parmesan cheese
  • ¼ cup finely chopped mint leaves
  • sea salt and cracked black pepper
  • 75g feta, roughly chopped


  1. Preheat oven to 180°C (350°F).
  2. Brush each filo sheet with butter and place one on top of the other.
  3. Cut the stack of pastry sheets in half so you have 2 rectangles and place on baking trays lined with non-stick baking paper.
  4. Squeeze the excess liquid from the spinach and place in a bowl with the ricotta, eggs, parmesan, mint, salt and pepper and mix to combine.
  5. Divide the filling between the two pastries leaving a 5cm border.
  6. Fold over the pastry edges to form a border.
  7. Sprinkle the filling with feta.
  8. Bake for 35 minutes or until pastry is golden and filling has set.