Cheese and spinach pies

Recipe from: 8/16/2007 12:00:00 AM
cheese pie

Ingredients 15
Servings 6
Time 20

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

25
 
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.
 

Read more on: bake  |  shallow-fry
 

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