EGG & SPINACH PIES

EGG & SPINACH PIES

Serves: 6

INGREDIENTS

6 bunches ripe trussed cherry tomatoes, to serve (vine attached, about 3 tomatoes per bunch)
1 bunch English spinach, trimmed, washed
6 slices mild pancetta, fat removed
6 eggs
2 green shallots, ends trimmed, thinly sliced

METHOD

1. Preheat oven to 200C. Line a baking tray with non-stick baking paper. Place tomatoes on lined tray and bake for 10-15 minutes, until they just collapse. Remove from oven and season with salt and pepper.

2. Meanwhile, place spinach in a large saucepan over high heat. Cook, covered, stirring occasionally, for 3-4 minutes or until wilted. Remove from heat and transfer to a colander. Set aside for 5 minutes to cool slightly. Use your hands to squeeze any excess water from spinach. Coarsely chop spinach.

3. Line the base and sides of 5 half-cup (80ml) capacity non-stick muffin pans with pancetta. Bake for 5 minutes or until golden. Remove from oven and set aside for 3 minutes to cool slightly. Spoon spinach evenly into the pancetta cases. Carefully crack an egg into each case and sprinkle with shallots. Bake for a further 10 minutes. Serve with roasted tomatoes.

Great served hot or cold!