8 sheets filo pastry
250g packet frozen spinach, thawed, drained
½ cup (120g) light sour cream
100g fetta, crumbled
2 green onions (shallots), thinly sliced
1 garlic clove, crushed
1 tablespoon lemon juice
3 drops Tabasco sauce
dill sprigs, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
1. Preheat oven to 200°C or 180°C fan. Spray four 12-hole mini muffin pans lightly with oil.
2. Spray 1 sheet of filo pastry lightly with cooking oil spray. Top with another sheet and fold in half across. Spray with oil and cut into 6.5cm rounds. Ease pastry rounds into a muffin pan. Repeat with remaining pastry to form 48 pastry cases. Bake for 5 minutes, until browned and crisp.
3. Combine remaining ingredients, except dill sprigs, in a bowl. Season to taste and chill for 1 hour.
4. Spoon spinach mixture into filo cases. Top with dill to serve.