Spinach and Three-Cheese Pies

Listener 17/9/2011

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These savoury pies can be served with drinks as a finger food. When working with filo, keep the remaining pastry covered with a damp cloth, as it dries out quickly and becomes brittle.

Ingredients

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300 g	Spinach
125 g	Feta cheese
100 g	Ricotta cheese
30 g	Parmesan cheese
2 tbsp	Fresh thyme
2 tsp	Caraway seeds
1 tbsp	Butter
¼ cup	Olive oil
12 sheets	Filo pastry
1 to taste	Black pepper - ground

Directions

Prepare the spinach by steaming or blanching until wilted. Drain well and press to release all excess moisture. Chop finely and place in a large bowl. Crumble the feta and add to the spinach with the ricotta, parmesan, thyme and caraway seeds.
Melt the butter in the oil and keep this warm for easy spreading.
Place 2 sheets of filo on a clean workbench, brush lightly with the oil mixture, and top each with a second sheet of filo. Cut these sheets into thirds lengthwise and brush lightly with the oil and butter.
Spoon a small tablespoon of the mixture on the corner at the base of each of the 6 strips. Fold the bottom edge of the pastry up to form a triangle over this cheese. Continue to flip the triangle over and over, working up the pastry strip until it is all used, forming a triangular parcel. Place on a baking sheet, brush with more oil and butter and sprinkle with pepper. Repeat this process to make 18 parcels. (Any leftover filling can be used as a lovely addition to scrambled eggs.)
Bake in a preheated 200 degC oven until crisp and golden – about 15 minutes. Serve warm.