spinach and ricotta pies

serves 4-6

Ingredients

500g frozen spinach, thawed, liquid drained

400g soft fetta cheese, crumbled

2 spring onions, thinly sliced
1 tablespoon finely chopped dill
2 eggs
2 sheets frozen puff pastry, just thawed

Dietary substitutions

• Fetta cheese ... Use a vegan brand
• Egg ... Soy, rice or almond milk
• Puff pastry ... Use a dairy free brand, gluten free also if needed

Method

1. Preheat oven to 200°C. 
2. Line a baking tray with baking paper. 
3. Combine spinach, fetta, ricotta, spring onion, dill and 1 egg in a large bowl. 
4. Season. 
5. Lightly whisk the other egg in a second bowl.
6. Place 1 pastry sheet on a clean work surface. 
7. Spoon half the spinach mixture over one-half of the pastry sheet, leaving a 1cm border. 
8. Use a small sharp knife to cut 5cm-long slashes at 1cm intervals over the other half of the pastry. 
9. Fold over to enclose filling. 
10. Use a fork to seal the edges.
11.  Repeat with the remaining pastry sheet and spinach mixture.
12. Place the pies on the lined tray. 
13. Brush with whisked egg and season. 
14. Bake for 20-25 minutes or until golden and puffed.