Mini spinach pies

  • 15 mins preparation
  • 20 mins cooking
  • Makes 12 Item
  • Print


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


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.

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