Country feta pies from Pastry Love: A Baker's Journal of Favorite Recipes (page 40) by Joanne Chang

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Notes about this recipe

  • anya_sf on September 24, 2020

    I made 1 large 9" pie using about 100 g spinach. Baking time was an hour. The pie got a little soggy right in the center, probably due to the extra spinach, but otherwise turned out well. We enjoyed it very much.

  • Zosia on February 06, 2020

    Very tasty. The pops of bright tomato flavour made these otherwise basic spinach cheese tarts much more interesting. Though I hadn't planned to, I added extra spinach as my leaves froze in the refrigerator overnight. After thawing and squeezing the liquid out, I had 90g, all of which went into the cheese mixture. Rather than rolling and re-rolling the dough to cut 8 circles, I divided it into 8 pieces (approx 40g each) and pressed them into the moulds. I'm not sure they needed it, but I baked them an extra 10 minutes to get a little more colour on the bottom of the pastry.

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