Quick & Easy

Egg, spinach and fetta pies with tomatoes and bacon

egg, spinach and fetta pies with tomatoes and bacon



1.Preheat oven to 180°C (160°C fan forced). Grease 6 x 1 cup (250ml) ovenproof dishes. place dishes on oven tray.
2.Peel and finely chop onion. Heat oil in large frying pan, cook onion, stirring, until softened. Remove from pan.
3.Trim spinach, add to same pan in two batches; cook, stirring, until wilted. Cool 5 minutes, squeeze excess water from spinach, chop coarsely.
4.Beat eggs lightly in large bowl until combined. Stir in onion, spinach and crumbled cheeses, season. Pour mixture into dishes. Bake, uncovered, about 30 minutes or until set. Stand 15 minutes.
5.Meanwhile, increase oven temperature to 220°C/425°F.
6.Place bacon in single layer on large oven tray, spray lightly with cooking oil. Bake 5 minutes. Place tomatoes on separate oven tray, spray with cooking oil. Bake tomatoes with bacon for a further 3 minutes or until bacon is browned and tomatoes begin to soften.
7.Serve pies with bacon and tomatoes.

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