Prep and cooking time 40 mins
(Inspired by Coles Magazine, May 2018 with Amira's variations)
2 x 250g pkt forozen spinach, thawed, excess liquid removed
200g soft feta, crumbled
2 spring onions, thinly sliced
1 tbs finely chopped dill (optional)
2 tbs grated parmesan
2 eggs, beaten
2 sheets frozen puff pastry, just thawed
1. Preheat oven to 200oC. Line a baking tray with baking paper. Combine spinach, fetta, ricotta, spring onion, dill and eggs in a large bowl. Season.
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.
3. Place the pies on the lined tray. Brush with whisked egg and season. Bake for 20 – 25 mins or until golden and puffed.