Quick & Easy

Free-form spinach and ricotta pie

Perfect for a picnic or casual lunch, these freeform spinach and ricotta pies are easy to make and delicious either hot or cold.
Free-form spinach and ricotta pie



1.Preheat oven to 240°C/220°C fan-forced. Oil two oven trays.
2.Boil, steam or microwave spinach until just wilted; drain on absorbent paper. Squeeze out excess liquid.
3.In small frying pan, heat oil. Add onion and garlic; cook, stirring, until onion softens.
4.In a large bowl, combine spinach, onion mixture, rind, herbs and cheese; mix well.
5.Place 1 sheet of pastry on each tray; divide spinach mixture between sheets, leaving a 3cm border. Using a metal spatula, fold pastry border roughly over edge of filling.
6.Bake about 20 minutes or until browned.

For best results, use a pizza tray with holes in the base ­this will make it possible to cook the pastry evenly.


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