I love how everyone has added a certain twist to  my Mediterranean background traditional dishes and in some cases it’s worked just fine, others it was a total disaster. This mini-pie recipe is something I’ve appreciated for a while now and will make a batch for dinner, with a side of plain yogurt for dipping. At least that’s how I roll. 🙂

RECIPE

2 tbsp olive oil
1 onion, finely chopped
sea salt & freshly ground black pepper
1 tbsp finely chopped fresh rosemary
1 clove garlic, crushed
1 teaspoon cumin
1/2 tsp ground coriander
1/2 tsp cinnamon
1/4 cup currants
1/4 cup pine nuts
240g washed and dried baby spinach (a salad spinner is good for this)
1-2 tsps lemon juice
150g feta, crumbled
500g ready rolled shortcrust pastry sheets
1 egg, whisked
2 tbsp sesame seeds