Easy Spinach and Ricotta Pies

Prep Time: 15 min Cook Time: 15 min Servings: 4 Source: taste.com.au

Ingredients

              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

Directions

              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.
            

Nutrition

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