Name: Cheese and spinach pies
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 6 servings
Cuisine: Accompaniment
Ingredients: 1.00 onion chopped; 30.00 ml fresh chillies 573; 600.00 g spinach; 150.00 ml cream; 3.00 eggs lightly whisked; 150.00 g feta cheese crumbled; 50.00 g cheddar cheese grated; 50.00 g gruyère cheese grated; 20.00 piquanté peppers drained and halved; 15.00 olives black pitted; 0.00 sea salt and freshly ground black pepper; 6.00 phyllo pastry; 60.00 g butter melted

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Ingredients (13)

Cheese and spinach filling:

1.00	onion — chopped
30.00 ml	fresh chillies — 573
600.00 g	spinach
150.00 ml	cream
3.00	eggs — lightly whisked
150.00 g	feta cheese — crumbled
50.00 g	cheddar cheese — grated
50.00 g	gruyère cheese — grated
20.00	piquanté peppers — drained and halved
15.00	olives — black pitted
0.00	sea salt and freshly ground black pepper

Pastry:

6.00	phyllo pastry
60.00 g	butter — melted

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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.