Ingredients
1 tablespoon olive oil
1 brown onion (150g), chopped
1 clove garlic, crushed
2 (sheets) puff pastry
250 gram (8 ounces) frozen spinach, thawed, drained
1 1/2 cup (300g) fresh ricotta
1/4 cup coarsely chopped fresh flat-leaf parsley
1/4 cup coarsely chopped fresh dill
2 tablespoon coarsely chopped fresh mint
2 teaspoon finely grated lemon rind
Method
1. Preheat oven to 240°C/475°F.
2. Heat oil in a small frying pan over medium heat; cook onion and garlic 5 minutes or until soft. Transfer to a large bowl.
3. Meanwhile, heat two oven trays in the oven. Place pastry on two sheets of baking paper.
4. Using your hands, squeeze out excess liquid from spinach. Add spinach, ricotta, herbs and rind to onion mixture; mix well. Season well.
5. Spread spinach mixture on pastry sheets into a 20cm (8-inch) round. Fold edges of pastry roughly over filling. Carefully transfer pies to hot trays.
6. Bake pies 20 minutes or until pastry is golden. Cut in half to serve.
For best results, use a pizza tray with holes in the base this will make it possible to cook the pastry evenly. Serve with a Greek salad.
Note
Related
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