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Ingredients
• 6 Sheets Phyllo Dough, Thawed
• 8 Tbs Unsalted Butter, Divided
• 2 Bags Fresh Baby Spinach
• 1 Cup Yellow Onion, Chopped
• 4 Garlic Cloves, Chopped
• ½ Cup Heavy Cream
• 1 Cup Feta Cheese, Crumbled
• 4 Tbs Pine Nuts, Toasted
• 4 Tsp Red Wine Vinegar
• Kosher Salt and Fresh Pepper to
Ta ste
Method
1. Brush each sheet of phyllo dough
with some of the butter and stack
on top of each other.
2. Use the large size cutter to cut out
4 bases; cover and set aside. In a
large skillet over medium-high
heat, melt remaining butter.
3. Add the spinach to the skillet; stir
until wilted.
4. Add remaining ingredients; cook
until bubbly.
5. Preheat the pie maker.
6. Carefully place a circle of layered
phyllo into each pie mould (use a
spatula to press into place if
needed).
7. Divide the filling between the pie
moulds; close and latch the lid.
8. Bake for 10 minutes or until pastry
edges are brown.
9. When baking is complete, remove
from pie maker and let slightly
cool before serving.
Spinach & Feta Pies
Serves 4