Spinach with Ricotta Pies
Want a fresh comfort food mid week? Try this fast and easy spinach with ricotta pie
Prep time: 15 Mins
Cook time: 15 Mins
Total time: 30 Mins
Yield: 4 Servings
Calories per serving: 2550 kj
Fat per serving: 39 g
INGREDIENTS
- 2 x 250 g pkt frozen spinach, thawed, excess liquid removed
- 200 g soft fetta, crumbled
- 200 g ricotta
- 2 spring onions, thinly sliced
- 1 tablespoon finely chopped dill
- 2 range eggs
- 2 sheets frozen puff pastry, just thawed
- 1/2 cup (80g) mixed olives
- 200 g Perino tomatoes, halved
- Baby rocket leaves, to serve
HOW TO MAKE
- Preheat oven to 200°C. Line a baking tray with baking paper. Combine spinach, fetta, ricotta, spring onion, dill and 1 egg in a large bowl. Season. Lightly whisk remaining egg in a bowl.
- Place 1 pastry sheet on a clean work surface. Spoon half the spinach mixture over one-half of the pastry sheet, leaving a 1cm border. Use a small sharp knife to cut 5cm-long slashes at 1cm intervals over the other half of the pastry. Fold over to enclose filling. Use a fork to seal the edges. Repeat with the remaining pastry sheet and spinach mixture.
- Place the pies on the lined tray. Brush with whisked egg and season. Bake for 20-25 mins or until golden and puffed.
- Combine olives, tomato and rocket in a bowl. Serve with pies.
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