Tuna and spinach pies

Ward off midweek madness by dishing up this meal for a delicious dinner.

Recipe «Tuna and spinach pies» presented in category Recipes / Fish, to prepare this dish you will need no more 25 minutes. To make this dish at home by prescription from the author Gomer would need: 50g butter, melted, 1/2 small red onion, thinly sliced, 150g baby spinach, 3 eggs, 185ml can evaporated milk , 1/4 cup roughly chopped fresh dill, 4 sheets filo pastry, 1/4 cup dried breadcrumbs , 180g can tuna in springwater, drained, flaked, 1/3 cup grated cheddar cheese, Fresh dill sprigs and salad leaves, to serve.

Ingredients:

• 50g butter, melted 
• 1/2 small red onion, thinly sliced 
• 150g baby spinach 
• 3 eggs 
• 185ml can evaporated milk 
• 1/4 cup roughly chopped fresh dill 
• 4 sheets filo pastry 
• 1/4 cup dried breadcrumbs 
• 180g can tuna in springwater, drained, flaked 
• 1/3 cup grated cheddar cheese 
• Fresh dill sprigs and salad leaves, to serve 

Instructions

1. Preheat oven to 200°C/180°C fan-forced. Grease a 4-hole, 3/4-cup capacity texas muffin pan.
2. Heat half the butter in a frying pan over medium-high heat. Cook onion, stirring, for 2 to 3 minutes or until softened. Add spinach. Cook, stirring, for 1 minute or until spinach has wilted. Transfer to a bowl. Cool. Place eggs, evaporated milk and dill in a jug. Whisk to combine. Season with salt and pepper.
3. Place 1 pastry sheet on workbench. Cut in half crossways. Cut each pastry piece in half. Lightly brush each piece with remaining melted butter. Layer pieces to form a star shape. Press pastry layers into 1 pan hole. Repeat with remaining pastry and melted butter to make 4 pastry cases.
4. Sprinkle breadcrumbs into cases. Divide spinach mixture between cases. Top with tuna. Sprinkle with cheese. Divide egg mixture between cases. Scrunch edges of pastry to partially cover filling. Bake for 20 minutes or until golden and set. Stand in pan for 5 minutes. Top with dill. Serve with salad leaves.