Recipes Fetta and spinach mince tarts

Recipes Fetta and spinach mince tarts

Recipes Fetta and spinach mince tarts

Recipes Fetta and spinach mince tarts Delightfully flaky filo pastry give these Ancient greek tarts a rustic finish. Fetta and spinach mince tarts

Ingredients

  • 2 teaspoons olive oil
  • 1 teaspoon ground cumin
  • 2 teaspoons ground coriander
  • 3 cups Pork and veal mince mixture (see related recipe)
  • 60g baby spinach, shredded
  • 120g feta, crumbled
  • 8 sheets filo pastry
  • olive oil cooking spray
  • 1/2 cup Tamar Valley Greek Style Yoghurt
  • 1 small Lebanese cucumber, seeded, finely chopped

Method

  • Step 1

    Preheat oven to 200�C/180�C fan-forced. Grease four 8cm (base) pie tins.

  • Step 2 Heat oil in a large frying pan over medium heat. Add cumin and coriander. Cook, stirring, for 30 seconds or until fragrant. Stir in mince. Bring to the boil. Add spinach. Cook for 1 minute or until spinach has wilted. Remove from heat. Cool 5 minutes. Stir in fetta.
  • Step 3 Place 1 sheet filo pastry on a flat surface. Spray with oil. Top with 1 sheet filo pastry. Spray with oil. Cut into quarters. Arrange pastry pieces, overlapping, in 1 prepared pie tin (see note). Repeat with remaining filo pastry sheets, olive oil cooking spray and pie tins.
  • Step 4

    Spoon mince evenly between pie tins. Scrunch pastry sides. Place on a baking tray. Bake for 20 minutes or until pastry is golden.

  • Step 5 Place yoghurt and cucumber in a small bowl. Season with salt and pepper. Stir to combine. Serve yoghurt mixture with pies.