These savoury little muffin pot pies are everything you want in a portable comfort bake. They’ve got golden, flaky pastry on the outside and a creamy, cheesy spinach filling on the inside. They’re just as at home on a lazy weekend brunch table as they are packed into a picnic basket or lunchbox. Enjoy them warm and puffed from the oven, or cold when you need an easy grab-and-go bite.
INGREDIENTS
- 1 tbsp of olive oil
- 1 small onion, finely diced
- 2 garlic cloves, finely chopped
- 250g frozen spinach, thawed and squeezed dry
- 250g ricotta cheese
- 150g feta, crumbled
- 1 egg
- A pinch of grated nutmeg
- Salt and pepper for seasoning
- 1 sheet of frozen puff pastry, slightly thawed (or perhaps 2 sheets, depending on your muffin tin size, and how clever you are at cutting circles!)
- Grated mozzarella cheese – about a 1/4 of a cup
Method
- Lightly grease a 12 cup muffin tray with butter or a spray of olive oil.
- Grab your frypan, pop it on the stove top and heat the olive oil over a medium heat. Fry the onion until it’s soft, then add the garlic and cook for another minute.
- In a large bowl, combine the spinach, ricotta, feta, cooked onion/garlic, egg, salt, pepper and the nutmeg.
- Use a round cookie cutter or the rim of a glass or bowl to cut circles from the puff pastry (about 12-14cm in diameter so they can line the base and sides of your muffin tin). Press each pastry circle into your tin, so it lines the base and sides of each muffin space.
- Spoon the spinach ricotta mixture into each pastry cup, almost to the top. Grate the mozzarella over the top of each one.
- Bake at 200°C (fan 180°C) for 20 to 25 minutes, until your pies are puffy and golden.
- Let them cool for 5 minutes before lifting them out of the pan. Serve hot or cold.
Serving suggestions: Top with a dollop of sweet chilli sauce, tomato sauce, or chutney.
