Cheesy Spinach Mini Quiches

Cheesy spinach pies
(Väikesed spinatipirukad)

The cheesy crusts:
125 g butter
2.5 dl plain flour
0.25 tsp salt
1 dl grated cheese*
0.5 dl cold water

Mix flour, salt and grated cheese with soft butter. Add the water and mix into a dough. Roll the pastry thinly and cut out 24 smaller or 12 larger rounds (depending on the size of your muffin tins - I prepared 24 mini pies). Press them into muffin tins and put into the fridge for 15 minutes.**

Creamy spinach filling:
250 g fresh spinach
1 tbsp oil
1 tbsp plain flour
1-2 dl single cream
1 tbsp sesame seeds
1 tsp salt
0.5 tsp black pepper

Wash the spinach carefully, remove thicker stalks and heat in a pan until spinach has wilted. Rinse quickly under cold water, drain thoroughly and choproughly.
Heat the oil in a pan, add the chopped spinach. Heat for a couple of minutes, stirring with a wooden spoon.
Then add the flour and cook for about 5 minutes.
Add the cream and sesame seeds, season with salt and pepper. Cook, stirring often, until the spinach mixture has thickened a little.

Meanwhile, put the cheesy pastry cases into a preheated 200˚C oven and bake for 15 minutes.

Put the creamy spinach filling into the half-baked cheesy pastry cases (sprinkle with some more grated cheese, if you wish) and continue baking for another 15 minutes, until the filling is slightly set.