Spinach, herb & ricotta free-form pies

Forget about perfect presentation with these tasty little spinach and ricotta free-form pies because rustic is the order of the day. Dispense with cutlery and enjoy them hot from the oven, or cold as part of your next picnic.

  • 35 mins cooking
  • Serves 4
  • Print


Spinach, herb & ricotta free-form pies
  • 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


Spinach, herb & ricotta free-form pies
  • 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.

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