From 0fb3b92b04e48c8e7f9bb2c005541342a5d7ee0c Mon Sep 17 00:00:00 2001 From: Szymon Szukalski Date: Mon, 25 Nov 2024 14:28:36 +1100 Subject: Latest export --- Recipes/Easy Spinach and Ricotta Pies.html | 373 ++++++++++++++++------------- 1 file changed, 213 insertions(+), 160 deletions(-) (limited to 'Recipes/Easy Spinach and Ricotta Pies.html') diff --git a/Recipes/Easy Spinach and Ricotta Pies.html b/Recipes/Easy Spinach and Ricotta Pies.html index c66ec21..47e3884 100644 --- a/Recipes/Easy Spinach and Ricotta Pies.html +++ b/Recipes/Easy Spinach and Ricotta Pies.html @@ -1,188 +1,241 @@ - + - - - - - - -
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Easy Spinach and Ricotta Pies

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- - - Prep Time: 15 min - Cook Time: 15 min - Servings: 4 - - - Source: - - + + + Prep Time: 15 min + + Cook Time: 15 min + + Servings: 4 + + + + Source: + +

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Ingredients

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

200g soft fetta, crumbled

200g ricotta

2 spring onions, thinly sliced

1 tablespoon 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

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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 tablespoon 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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Directions

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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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Nutrition

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2550 kj Energy 39g Fat Total 21g Saturated Fat 11g Fibre 27g Protein 1492mg Sodium 4g Carbs (sugar)
32g Carbs (total)

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Directions

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+ 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. +

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+ 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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+ 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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+ Combine olives, tomato and rocket in a bowl. Serve with pies. +

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Nutrition

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+ 2550 kj Energy 39g Fat Total 21g Saturated Fat 11g Fibre 27g + Protein 1492mg Sodium 4g Carbs (sugar)
32g Carbs (total) +

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