Spinach & bacon pies
Prep 30 mins | Cook 40 mins | Makes 6
2 tsp olive oil + spray cooking oil
3 sheets frozen ready rolled puff pastry
1 medium onion, finely chopped
2 garlic cloves, crushed
250g shortcut bacon, finely chopped
120g baby spinach leaves
5 free-range eggs
1 cup reduced fat thickened cream
1⁄2 cup reduced fat tasty cheese
Step 1 Preheat oven to 160°C fan-forced. Grease 6 x 3⁄4 cup capacity non-stick muffin pans with oil spray. Place pastry on a bench and defrost pastry. Cut each pastry sheet in half then cut out a 150cm x 120cm rectangle from each half. Use pastry rectangles to line muffin pans, tucking in pastry and sealing any gaps.
Step 2 Heat oil in a large frying pan over medium heat. Add onion, garlic and bacon and cook, stirring often, for 5 minutes until onion is tender. Stir in spinach until wilted. Remove pan from heat. Season mixture with salt and pepper. Set aside to cool for 10 minutes.
Step 3 Whisk eggs and cream in a bowl. Spoon spinach mixture into pastry cases. Evenly pour over egg mixture. Sprinkle with cheese. Bake for 30-35 minutes until puffed and golden. Cool in pans for 5 minutes. Turn out and serve.
Good for you ... English Spinach
Although the iron in spinach is not well absorbed, its high content of vitamins C, E, beta carotene (converts to vitamin A in the body), niacin (B3), folate, vitamin B6 plus its magnesium and potassium make it one of the most valuable vegetables.
Spinach is rich in an antioxidant called lutein, which is important for eye health.
Spinach is an excellent source of dietary fibre, which keeps the intestine functioning normally.