Spinach and feta mini bread cases
makes 36
For the mini bread cases
| 2 Tbsp | Olive oil, use up to 3 Tbsp |
| 9 slices | White sandwich bread |
For the filling
| 1 Tbsp | Olive oil |
| 1 | Shallot, finely diced |
| 1 | Garlic clove, crushed |
| 120 g | Baby spinach, leaves (Main) |
| 125 g | Feta, crumbled (Main) |
| ¼ cup | Greek-style plain yoghurt |
| 2 Tbsp | Chopped parsley |
| 1 | Large egg |
Directions
- Preheat the oven to 190C. Lightly oil three 12-hole mini muffin pans or similar.
- Trim the crusts from the bread. Cut each slice into quarters, about 5cm squares. Lightly oil the tops then press — oil-side up — into the holes. Bake for 10 minutes, until golden and crisp. These can be prepared ahead and stored in an airtight container.
- To make the filling, heat the oil in a non-stick frying pan. Sauté the shallot, until softened. Add the garlic then the spinach leaves. Cook, stirring occasionally, until the spinach is limp.
- Place in a food processor. Add the other ingredients, season with salt andf pepper to taste and pulse until well combined.
- Chill, if required, for up to 1 hour.
- Preheat the oven to 180C. Spoon the filling into the mini bread cases. Bake for 15 minutes or until the mixture is just set. Serve immediately.