Mini spinach and ricotta filo pies

Use up wilting spinach by mixing it with ricotta in these crispy parcels!
Minutes preparation and cooking
Degree of difficulty

Mini spinach and ricotta filo pies


250g frozen spinach, thawed
1 tbsp extra virgin olive oil
1 garlic clove, crushed
1 brown onion, diced
300g reduced fat feta
1 tbsp fresh dill, chopped
400g fresh ricotta
4 eggs, lightly whisked
8 sheets filo pastry 
additional 4tbsp olive oil


  1. Preheat oven to 180°C. Grease 8 muffin pans.
  2. Using your hands, squeeze as much excess liquid from the spinach as possible before transferring to a medium mixing bowl.
  3. In a medium fry pan heat olive oil and add garlic and onion, cooking for 2–3 minutes or until fragrant and transparent.
  4. Transfer onion mixture into the bowl containing the spinach. Add the feta, dill and ricotta and stir until well combined. Add the eggs and stir well.
  5. Place a sheet of filo pastry onto a clean work area and cut into 4 equal squares. Repeat with remaining sheets. When finished, cover pastry squares with a damp tea towel to prevent them from drying out.
  6. Place a small pastry square onto a clean work area and brush with oil. Top with another filo square placed on an angle and brush with oil. Repeat with 4 more pastry squares. Place square into prepared muffin tin and fill with prepared mixture. Repeat this process.
  7. Once 8 mini pies have been made, bake in the oven for 20 minutes, or until the mixture has set and the pastry is golden brown.

Tip: Get creative by adding diced sundried tomatoes, ham or a dollop of caramelised onion in the centre.

Leftovers: Freeze any extra filling so you can make another batch at a later time.