Feta and Spinach Free-Form Pie
"Adapted from Australian Table magazine - an issue from 2004. This is versatile and I have topped it with grated cheese and used diced tomatoes and rocket on occasions- so you can go with what you have in the fridge !! Also I usually double the recipe so there are leftovers for lunches."
photo by Peter J
- Ready In:
- 35mins
- Ingredients:
- 6
- Serves:
-
4
ingredients
- 1 puff pastry sheet, at room temperature
- 100 g Baby Spinach
- 150 g semi dried tomatoes
- 150 g feta, crumbled
- 250 g low-fat ricotta cheese
- 1 egg, beaten
directions
- Preheat oven - 200°C.
- Line baking tray with baking paper.
- Place pastry on tray.
- Top with spinach, tomatoes and feta.
- Leave 5 cm border around edge.
- Whisk ricotta and egg.
- Season to taste.
- spoon over feta.
- Fold in pastry edges, pinching to seal.
- Bake 20 - 25 minutes till golden and puffed.
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Reviews
-
This was fabulous! Easy and quick to make, and very flavourful. Made exactly as written, and we loved it. Great warm and cold with some salad as a side. Thanks for sharing!<br/>Made for ZWT 9 Greece for The Apron String Travelers -
Yum! Really quick to put together and a great blend of flavours.
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