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Spinach and pumpkin party pies recipe
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Prep Time:
20 minutes
Cook Time:
45 minutes
Total Time:
65 minutes
Delicious spinach and pumpkin party pies - irresistible and perfect for sharing. Make a triple batch for a crowd-pleasing treat!
Ingredients:
  • 200g peeled seeded pumpkin, chopped
  • 120g pkt Baby Spinach
  • 3 sheets frozen shortcrust pastry, just thawed
  • 2 spring onions, thinly sliced
  • 250g ricotta
  • 100g fetta, crumbled
  • 2 tsp finely grated lemon rind
  • 40.00 ml finely chopped dill
  • 2 sheets frozen puff pastry, just thawed
  • 1 Free Range Egg, lightly whisked
  • 2 tsp poppy seeds
Instructions:
  • Steam the pumpkin over gently simmering water for 10 minutes or until soft. Drain thoroughly and allow to cool.
  • Sear spinach in a large frying pan over high heat for 2-3 minutes until just wilted. Allow to cool before using.
  • Preheat the oven to 200°C. Lightly grease two mini muffin pans with olive oil spray. Roll out the shortcrust pastry, then cut out 24 discs using a 7cm round pastry cutter. Line each muffin hole with a pastry disc, then prick it with a fork. Chill in the fridge for 10 minutes before proceeding.
  • Gently press out any extra liquid from the spinach, then roughly chop it. Transfer the spinach to a medium bowl along with the pumpkin. Mix in the spring onion, ricotta, feta, lemon zest, and dill. Stir well to blend all ingredients. Season to taste.
  • Bake the pastry cases until they turn a light golden color, usually around 10 minutes. Evenly distribute the pumpkin mixture among the pastry cases.
  • Roll out the puff pastry on a clean work surface, then cut out 24 discs using a 4.5cm round pastry cutter. Top the pumpkin mixture in the cases with the pastry discs. Brush with egg, sprinkle poppy seeds, and bake for 20 minutes until golden and puffed. Enjoy warm or at room temperature.

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