From 74b008cf0b8494360326a3e4921e832f72e23bfc Mon Sep 17 00:00:00 2001 From: Szymon Szukalski Date: Thu, 26 Oct 2023 22:39:38 +1100 Subject: Added recipes --- Recipes/Easy Spinach and Ricotta Pies.html | 223 +++++++++++++++++++++++++++++ 1 file changed, 223 insertions(+) create mode 100644 Recipes/Easy Spinach and Ricotta Pies.html (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 new file mode 100644 index 0000000..5d54740 --- /dev/null +++ b/Recipes/Easy Spinach and Ricotta Pies.html @@ -0,0 +1,223 @@ + + + + + + + + +
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Easy Spinach and Ricotta Pies

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+ + + + 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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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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