Photo of Spinach pork pies by WW

Spinach pork pies

Points® value
Total Time
0 min
0 min
0 min
Crisp, golden pastry makes a lovely case for this creamy spinach and pork filling, which is delicious hot or cold.


Filo Pastry

2 sheet(s), large, each 50 x 24cm

Calorie controlled cooking spray

4 spray(s)

Extra Lean Pork Mince (5% fat), raw

200 g

Pine nuts

15 g


75 g, baby leaves

Dijon Mustard

½ teaspoon(s), level


½ medium, zest of

Low Fat Soft Cheese

75 g

Light feta cheese

60 g, crumbled


1 pinch, and black pepper, freshly ground


  1. Preheat the oven to Gas Mark 5/190°C/fan oven 170°C. Stack the sheets of filo pastry and put on a clean board. Cut the stack in half to make four pieces. Stack all four pieces and cut into quarters. You should have four smaller stacks of four pieces of filo.
  2. Spray a four-hole Yorkshire pudding tin with the cooking spray. Line each hole with one piece of filo pastry. Spray the pastry and arrange another piece of filo in each hole, offsetting the corners. Repeat with the remaining filo pieces. Each hole in the tin should be lined with four piece of filo. Spray once more and scrunch up the sides slightly. Bake in the oven for 10-12 minutes until golden brown. Leave to cool.
  3. Meanwhile, heat a non stick frying pan to a medium-high heat and spray with the cooking spray. Fry the pork mince for 3-4 minutes, breaking up the mince with a wooden spoon, until browned and cooked. Add the pine nut kernels and cook for 1 minute until lightly toasted. Stir in the spinach and cook for 1-2 minutes until wilted. Season generously and transfer to a bowl.
  4. Stir the mustard, lemon zest, soft cheese and Greek style cheese into the pork mixture until combined. Check the seasoning, reheat and then divide equally between the pastry cases to serve.