Ingredients 6 slices wholemeal bread, crusts removed
2 tsp olive oil
3 cups or about 90 g spinach leaves
2 - 3 small eggs
190 g tuna in spring water, drained, flaked
1 tbsp dill leaves, chopped
About 1/3 cup cheese, grated
Preheat the oven to 200°/180° fan forced, and either lightly spray six muffin tin holes, or use paper patty cups as I did. I prefer them as I find they are easier to peel off than get a pie out of the muffin tin.
Using a rolling pin, roll the bread slices until they are about 3 mm thick and lightly spray them with oil.
I then cut this to be fairly square
Line the tin holes with the bread cases and bake for 12 minutes or until golden and crisp.
Transfer to a wire rack to cool.
Return the bread cases to the tin holes, and reduce the oven to 180°/160° fan forced.
Heat the oil in a non stick fry pan over medium heat. Add shallots and cook for about 3 minutes, or until softened.
Add the spinach and cook, stirring for only a minute or until wilted.
Leave in pan to cool for a while.
Whisk the eggs until combined. Add some salt and pepper.
Mix the spinach mixture, tuna, dill and half the cheese.
Divide the spinach mixture evenly between the bread cases.
Pour the egg in and sprinkle with the remaining cheese.
Bake for 15 or so minutes or until golden and the filling is just set.