Spinach & Ricotta Pies

Serves 4

Prep and cooking time 40 mins

(Inspired by Coles Magazine, May 2018)

https://www.taste.com.au/recipes/easy-spinach-ricotta-pies/h3qn7otg

Ingredients:

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

200g soft fetta, crumbled

200g ricotta

2 spring onions, thinly sliced

1 tbsp finely chopped dill

2 Coles Australian Free Range Eggs

2 sheets frozen puff pastry, just thawed

1/2 cup (80g) mixed olives

200g Perino tomatoes, halved

Baby rocket leaves, to serve

• Method:
• Step 1
  Preheat oven to 200°C. Line a baking tray with baking paper. Combine spinach, fetta, ricotta, spring onion, dill, 

  Click on the underlined ingredient to reveal the quantity. No need to flip back and forth!

  and 1 egg in a large bowl. Season. Lightly whisk remaining egg in a bowl.
• 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.
• 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.
• Step 4
  Combine olives, tomato and rocket in a bowl. Serve with pies.