food and cooking : Fetta and spinach mince tarts
Serves 4
Prep 15 minutes Cook 30 minutes
1 teaspoon ground cumin
2 teaspoons ground coriander
3 cups Pork and veal mince mixture
60g baby spinach, shredded
120g fetta, crumbled
8 sheets filo pastry olive oil cooking spray
1/2 cup plain Greek-style yoghurt
1 small Lebanese cucumber, seeded, finely chopped
1 Preheat oven to 200°C/180°C fan-forced. Grease four Bcm (base) pie tins.
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.
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.
4 Spoon mince evenly between pie tins. Scrunch pastry sides. Place on a baking tray. Bake for 20 minutes or until pastry is golden.
5 Place yoghurt and cucumber in a small bowl. Season with salt and pepper. Stir to combine. Serve yoghurt mixture with pies.
NETO Pastry needs to cover all sides of the pie tins.
TIP Filo pastry dries out quickly. Cover with a damp tea towel to prevent it drying out and cracking.
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