Filled with a creamy spinach filling, these super tasty mini Greek quiches are truly delicious and versatile.
You can serve them as appetiser but they also make great lunch or lunchbox options. Cute and colourful, they also stand out as buffet food when entertaining.
To help them keep their shape while cooking, I have used a non-stick muffin tin. To make the filo quiche casings, all you have to do is cut strips of filo pastry and line each muffin hole with 3 strips folded in halves (see instructions below). Remember to rotate each strip slightly so that to cover the whole circumference of the muffin hole. Once cooked, it is best to leave these mini Greek quiches to rest for 5 minutes before taking them out of the mould.
If you do not have any fresh spinach, you can use frozen. Just make sure to thaw it first and remove as much water as possible before cooking. Otherwise the filling will be too thin and watery.
These mini Greek quiches are best eaten on the day, as the filo pastry might get soggy after a day or so.
I like to serve them hot or warm with a green salad on the side.