Open Spinach Pies

9 ingredients
4 steps

Ingredients

  • 8 sheets phyllo dough
  • 3 tbsp butter, melted
  • 1 pkg (16 oz) frozen spinach, thawed
  • 1 1/2 cups ricotta cheese
  • 1 1/2 cups crumbled feta cheese
  • 3 None eggs, at room temperature
  • 2 None green onions, thinly sliced
  • None None Mixed salad leaves, to serve
  • None None Lemon wedges, to serve

Directions

  1. 1
    Preheat the oven to 350°F. Grease a 12-cup muffin pan.
  2. 2
    Stack 4 phyllo sheets, brushing with butter between sheets. Brush top sheet with butter. Repeat with remaining phyllo. Using a 5-inch diameter saucer as a guide, cut 12 rounds from phyllo. Line muffin cups with phyllo rounds.
  3. 3
    Using hands, squeeze excess liquid from spinach. Combine ricotta, feta and eggs in a large bowl. Stir in onion and spinach. Season. Spoon mixture evenly into phyllo cups.
  4. 4
    Bake for 25-30 mins or until golden and just set in the center. Cool in pan 5 mins. Remove from pan; cool slightly on wire rack. Serve with salad and lemon wedges.

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