mini spinach pies with rosemary, lemon, pine nuts & feta

Good morning from the comfy old blogging ground of my bed, complete with second cup of tea. Today’s recipe is one I put together for Dish magazine, perfect for summer drinks parties, picnics, lunch – whatever really – they are gorgeous little pastry parcels filled with iron-rich spinach, salty feta, nubbly pine nuts and sweet currants, with a little kick from spices and fresh, enlivening rosemary. I like them dipped in tomato chutney, but they would be equally good with Greek yoghurt spiked with garlic and lemon. Anyhoo – a tasty, satisfying but still summery vego option ๐Ÿ™‚ (Actually they would also be bloody good in winter).

Well the start of the year has been a flurry of activity, and consequently my body is telling me to slow the hell down with four migraines in a row (mostly the arcing eye shimmers and less headache). Blergh. So alright then NO exercise today, not even a walk…but I do have a shoot for Fairfax to get done and one for the book to do, so it’s not exactly total rest for the wicked. I am so excited at how the book preparation is going, the response from everyone I have shown the concept to so far has been incredibly generous and encouraging, so now it’s just up to me to make it happen. Meanwhile Rich is still here for a wee while yet, so I continue to have his wry smile and teasing banter to enjoy along with NBA instruction, comedy discussion and his excellent taste in music. Over in Melbourne Henry has had his first taste of recognition for his incredible design aesthetic with a feature in NZ House & Garden on-line at Stuff which you can see here. I am so proud of him, and excited too – I know he is going to be a massive success, this is just an early indication of a super-exciting future! Right – enough from me – time to get up and gently and calmly get cracking. Haha – yeah right.

2 tbsp olive oil
1 onion, finely chopped
sea salt & freshly ground black pepper
1 tbsp finely chopped fresh rosemary
1 clove garlic, crushed
1 teaspoon cumin
1/2 tsp ground coriander
1/2 tsp cinnamon
1/4 cup currants
1/4 cup pine nuts
240g washed and dried baby spinach (a salad spinner is good for this)
1-2 tsps lemon juice
150g feta, crumbled
500g ready rolled shortcrust pastry sheets
1 egg, whisked
2 tbsp sesame seeds

Heat the oil in a large heavy based pot or deep frying pan and cook the onion over a medium gentle heat for 5 minutes. Season well with salt and pepper, and add the rosemary, garlic, spices, currants and pine nuts. Cook a further 3-4 ย minutes, stirring. Add the spinach and enough lemon juice that the spinach doesn’t start to stick. Cook, stirring, until the spinach is wilted and just cooked. Remove from the heat, leave to cool then transfer to a bowl and add the crumbled feta. Cut 13 x 10cm circles from the pastry (I cut around a large mug to do this). Fill each pastry circle with a heaped tablespoon of mixture and fold in half then squeeze the edges together and roll to seal. Brush with egg and sprinkle with sesame seeds then place on a baking paper lined tray. Pop in the fridge while the oven preheats to 190หšC. Bake for 25 minutes until golden. Serve with your favourite chutney. Makes 13


  1. Happy New Year Sarah.
    I have friends over for drinks on Friday and I have been looking for some nibbles recipes so this will be perfect ?
    No wonder you are a proud mum ??

    1. It was – I'll be putting a tomato chutney recipe in the book, not quite in time for Friday though! Have fun ๐Ÿ™‚

  2. I am going to make these for friends who are coming to dinner this week-can't wait to try them. Love the feature on your son-he will certainly have a bright future ahead of him.

  3. I made these yesterday and they were fantastic. Gone in seconds when they were put out. Another great recipe ?

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