Creamy Spinach Muffin Tin Pies

Name: Creamy Spinach Muffin Tin Pies
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 12
Cuisine: South African
Ingredients: 2 tbsps butter; 2 onions finely diced; 3 cloves garlic crushed; 400 g baby spinach washed cut into strips; 1 cup cream; 1 packet (50 g) Knorr thick white onion soup; Robertsons sea salt, to season; Robertsons ground black peppercorns, to taste; 3 sheets puff pastry; 1 cup feta cheese crumbled; 1 medium-sized egg

12 People
65 min.
intermediate

Fresh spinach is one of the Knorr Future 50 Foods, and it’s such a versatile, nutritious ingredient. In this easy recipe, home-made creamed spinach is combined with feta cheese and used as a delicious filling for mini pies made in a muffin tin. Use convenient ready-made puff pastry to get dinner on the table fast!

Ingredients

2 tbsps butter
2 onions finely diced
3 cloves garlic crushed
400 g baby spinach washed cut into strips
1 cup cream
1 packet (50 g) Knorr thick white onion soup
Robertsons sea salt, to season
Robertsons ground black peppercorns, to taste
3 sheets puff pastry
1 cup feta cheese crumbled
1 medium-sized egg

Cooking Method

For the Creamed Spinach: Melt the butter on a medium/low heat in a medium saucepan.
Add the onion & crushed garlic and sauté until soft, 5-7 minutes.
Cut the baby spinach into strips and stir through the onions, 1 cup at a time until just wilted.
Drain any excess water from the wilted spinach mixture and discard.
Mix ¼ cup of cream with the Knorr Thick White Onion Soup to form a paste. Add the rest of the cream, mix well and add to the spinach.
Stir well & simmer until slightly reduced and thickened. Season to taste.
Allow to cool. (Store any remaining mixture in the freezer.)
For the Pie: Pre-heat the oven to 180 °C and grease a muffin tin.
Roll out the puff pastry and cut out discs (large enough to be pressed into a muffin tin with a 1.5cm overhang).
Line each of the greased cups of the muffin tin with the puff pastry discs. Set aside remaining pastry for the lids of the pies.
Mix the feta cheese into the cooled creamed spinach mixture.
Spoon this mixture into the cups.
Cut out 12 smaller pastry circles from the remaining pastry, to form the lids.
Pop a lid onto each of the pies. Pinch the edges together to seal.
Use a sharp knife to make small incisions in the pastry lids.
Beat the egg and brush over the top of each pie.
Bake +/- 25 minutes until golden & crisp.
Cool on a wire rack for 5 minutes and ENJOY!!