Name: Mini spinach pies
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: Spinach pies; 1 tablespoon olive oil; 1 large brown onion (200g), chopped finely; 375 gram baby spinach leaves; 1 teaspoon lemon rind; 1/4 cup (60ml) lemon juice; 3 (sheets) puff pastry; 2 tablespoon pine nuts

Ingredients

Spinach pies

1 tablespoon olive oil

1 large brown onion (200g), chopped finely

375 gram baby spinach leaves

1 teaspoon lemon rind

1/4 cup (60ml) lemon juice

3 (sheets) puff pastry

2 tablespoon pine nuts

Method

Spinach pies

1.Preheat oven to 220°C/425°F. Line oven tray with baking paper.

2.Heat oil in large frying pan; cook onion, stirring, until softened. Add half the spinach; cook, stirring, until wilted.

3.Add remaining spinach, rind and juice to pan; cook, stirring, until liquid has evaporated. Remove from heat, cool 5 minutes.

4.Using 11cm round cutter, cut 12 rounds from pastry. Divide spinach mixture among rounds. Gather three points of each round together to form a triangle, leaving top of filling exposed. Pinch and twist each corner to secure pastry round.

5.Place pies on oven tray; sprinkle filling with pine nuts.

6.Bake pies about 15 minutes or until pastry is browned.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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