Sundried Tomato, Spinach, Butternut and Feta Phyllo Pies
Golden and Crispy Goodness
Ingredients
- 800 g swiss chard spinach (rinsed, stems removed and chopped)
- 400 g roasted butternut (cubed)
- 100 g sundried tomatoes
- ½ cup feta cheese (cubed)
- ½ cup grated parmesan cheese
- 1 tbsp olive oil
- 1 medium onion (chopped)
- 2 cloves garlic (chopped)
- 250 g crème fraîche
- 1 tsp smoked paprika
- ½ tsp onion powder
- 1 tsp nutmeg
- salt and pepper for seasoning
- 8 sheets phyllo pastry
- 125 g unsalted butter (melted)
Instructions
- In a skillet, heat the oil and sauté the onions with a sprinkle of onion powder.
- Add garlic and smoked paprika and continue to sauté for a minute.
- Add the chopped spinach, season with salt, pepper and nutmeg.
- Remove from heat and add the crème fraîche.
- Set aside to cool.
- Preheat the oven to 180°C.
- Spray a muffin pan or mini tart pans with cooking spray.
- Brush each phyllo sheet with a thin layer of butter and stack on top of each other. Keep the unused sheets under a damp cloth.
- Cut pastry into 10 cm strips and then halving it again - depending on how big your pastry sheets are.
- Place buttered phyllo strips in the muffin casings or mini starts with pastry sligtly overlapping.
- Fill each casing with the butternut, spinach mixture, chopped sundried tomato, feta and parmesan cheese.
- You can either close the top with the overlapping pastry or just gently tuck it in the sides.
- Bake for 12 minutes until crispy and golden.