This popular Greek spinach and fetta pie made with flaky puff pastry is perfectly sized for one so you can enjoy any time you get a craving.
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Ingredients
Method
1.Preheat oven to 220°C. Line an oven tray with baking paper.
2.Combine cheeses, oregano, onion, olives, spinach and 2 tablespoons of dill in a small bowl; add all but 1 teaspoon of the beaten egg and mix well. Season with freshly ground black pepper. (Reserve remaining egg to brush pastry).
3.Using a 24cm plate or bowl as a guide, cut out a circle from the pastry. Spoon ricotta mixture over one half of the pastry, leaving a 2cm border. Brush border with reserved beaten egg; fold pastry over to enclose filling; press edge to seal. Brush top with remaining beaten egg.
4.Place pie on tray; bake for 20 minutes or until pastry
is browned.
5.Meanwhile, combine remaining dill, yoghurt and garlic in a small bowl. Serve pie with dill yoghurt and a green salad.
Uncooked pie can be prepared several hours ahead. Store covered, in the fridge.
Note
