Spinach & Cannellini Filo Pies

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NUTRITIONAL INFORMATION (per serve)

ENERGY

1314kj

CARBS

33.3g

CALORIES

312cal

SUGARS

PROTEIN

16.6g

FIBRE

7.1g

FAT

11.4g

SAT. FAT

4.9g

MAKES 8

1 packet filo pastry
(refrigerated filo is easier to work with than frozen)

Filling
4 eggs, lightly beaten
2 spring onions, finely sliced
1 clove garlic, crushed
1 tsp dried mint
¼ tsp salt
cracked pepper
a pinch of nutmeg
250g packet frozen spinach, thawed, excess liquid squeezed out
400g can cannellini beans, rinsed
200g feta, crumbled
20 mint leaves, shredded
2 tbs sunflower seeds
2 tsp Chia or black or white sesame seeds

Preheat oven to 180°C. Spray 8 small pie pans with oil spray. Place filo on a clean work surface. Working with one sheet at a time and keeping the others covered with a lightly dampened tea towel, spray a sheet with oil then top with another sheet.

Spray both sheets then fold the two in half lengthways. Spray with oil spray again, then fold in half widthways. Place a rectangle of pastry into each pie pan with edges hanging over. To make filling, combine all remaining ingredients and mix well. Divide mixture between pie pans.

Spray another sheet of pastry will oil spray then fold to a size to cover the pie. Place on top of the pie and press edges to seal. Spray with oil spray, sprinkle with seeds and bake for 30 minutes or until golden.