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Cheese and spinach pies

Preparation time: 20

Cooking time: 25

Ingredients
Cheese and spinach filling:
1 onion, chopped
30 ml olive oil
600 g spinach, thick white stems and veins removed
150 ml cream
3 eggs, lightly whisked
150 g feta cheese, crumbled
50 g Cheddar cheese, grated
50 g Gruyère or Parmesan cheese, grated
20 piquanté peppers, drained and halved
15 black olives, pitted
salt and freshly ground black pepper
Pastry:
6 sheets phyllo pastry, defrosted
60 g butter, melted

Method:
Preheat the oven to 180°C. Grease 6 large ramekins.
Filling:
Fry the onion in the olive oil until soft. Wash the spinach well and cook until just wilted. Drain the spinach, put it between two plates and press them together to remove excess liquid. Chop the spinach roughly and add the onion, cream, eggs, cheeses, piquanté peppers and olives and season with salt and pepper. Spoon the spinach mixture into the prepared ramekins.
Pastry:
Brush the phyllo pastry sheets with the melted butter, crumple the sheets gently and put a sheet on top of the filling in each ramekin. Bake for about 25 minutes or until pale brown. Serve with potato chips.

Recipe From : YOU August 16, 2007

Recipe from YOU : August 16, 2007 See what YOU has in store this month. Subscribe now and save!