Preparation Time: 30 mins | Servings: 12

Ingredients

• 3 large sheets of filo pastry cut strips (2.5inch width strips)
• Melted butter to brush filo pastry
• 3 tbsps of pumpkin seeds (for garnishing)

Filling mixture:

• 120g of spinach (finely chopped)
• 3 cloves of garlic (finely chopped)
• Zest of one lemon
• A sprig of fresh dill
• 70g of cream cheese
• 70g of Greek feta cheese
• 3-4 tbsps of pumpkin seed butter Buy it here
• 1 tbsp of olive oil

Steps

1. Heat in a pan 1 tbsp of olive oil, add in chopped garlic and spinach. 
2. Let it cook through and take it off the flame once dry.
3. Mix in finely chopped fresh dill, lemon zest, cream cheese, feta cheese, lemon juice and pumpkin seed butter.
4. Thaw out the filo pastry and brush generously with butter.
5. Scrunch the filo pastry into lightly oiled muffin tray to form a cup base.
6. Scoop a spoonful of the filling mixture and place into the filo cup base.
7. Garnish the tops with pumpkin seeds.
8. Bake in a preheated oven, 180 degrees celcius for 20 minutes, until crisp and golden brown.