Recipe Easy spinach and ricotta pies : Easy, Special and Delicious

Recipe Easy spinach and ricotta pies : Easy, Special and Delicious - Hi Mom, Welcome back to my blog. Now is the time for smart and creative women, if you are one of them, try to make these delicious cakes at home. In addition to saving money, you can also create it according to your wishes. As a reference, we provide a recipe guide that you can try.

On this page of the website you will read the recipe Easy spinach and ricotta pies. This Recipe Easy spinach and ricotta pies : Easy, Special and Delicious includes levels . After I practiced it, it turned out that Easy spinach and ricotta pies was necessary 15m, cook 15m and serving 4. Attention: allergies . Without having to wait long, let's just check the Recipe Easy spinach and ricotta pies

Want a fresh comfort food mid week? Try this fast and easy spinach and ricotta pie. Serve with rocket leaves, cherry tomatoes and olives for a delicious hearty meal.

10 Ingredients

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  2 x 250g pkt frozen spinach, thawed, excess liquid removed
  
  
  


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  200g soft fetta, crumbled
  
  
  


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  200g ricotta
  
  
  


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  2 spring onions, thinly sliced
  
  
  


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  1 tbsp finely chopped dill
  
  
  


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  2 Coles Australian Free Range Eggs
  
  
  


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  2 sheets frozen puff pastry, just thawed
  
  
  


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  1/2 cup (80g) mixed olives
  
  
  


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  200g Perino tomatoes, halved
  
  
  


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  Baby rocket leaves, to serve
  
  
  


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  Select all ingredients
  
  
  

4 Method Steps

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  Step 1
  
  
  
  
  Preheat oven to 200°C. Line a baking tray with baking paper. Combine spinach

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  (2 x 250g pkt frozen spinach, thawed, excess liquid removed), fetta (200g soft fetta, crumbled), ricotta (200g ricotta), spring onion (2 spring onions, thinly sliced), dill (1 tbsp finely chopped dill) and 1 egg in a large bowl. Season. Lightly whisk remaining egg in a bowl.
  
  
  


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  Step 2
  
  
  
  
  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.
  
  
  


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  Step 3
  
  
  
  
  Place the pies on the lined tray. Brush with whisked egg and season. Bake for 20-25 mins or until golden and puffed.
  
  
  


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  Step 4
  
  
  
  
  Combine olives (1/2 cup (80g) mixed olives), tomato (200g Perino tomatoes, halved) and rocket (Baby rocket leaves, to serve) in a bowl. Serve with pies.
  
  
  

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