Easy Spinach and Ricotta Pies
Ingredients:
1 tbsp olive oil
1 small onion, finely chopped
2 garlic cloves, minced
250g frozen chopped spinach, thawed and drained
250g ricotta cheese
1/2 cup grated parmesan cheese
1 egg, lightly beaten
Salt and pepper, to taste
2 sheets puff pastry, thawed
1 egg, extra (for egg wash)
Instructions:
Preheat oven to 200°C (400°F). Line a baking tray with baking paper.
Heat olive oil in a pan over medium heat. Add onion and garlic, sauté until soft.
Add spinach and cook for 2–3 minutes to remove excess moisture. Cool slightly.
In a bowl, combine spinach mixture, ricotta, parmesan, and beaten egg. Season with salt and pepper.
Cut each puff pastry sheet into 4 squares. Place a spoonful of filling on one half of each square, fold over to form a triangle and press edges to seal.
Place pies on prepared tray, brush with egg wash, and bake for 20–25 minutes or until golden.
Serve warm with rocket leaves, cherry tomatoes, and olives.