For Wednesday with Donna Hay this week, Chaya chose Spinach and Ricotta Pies from New Food Fast. These are super simple - fill puff pastry with a spinach and ricotta mixture, bake and voila - you have spinach and ricotta pies:
Although it doesn't say to do so in the recipe, I brushed the top of my pies with an egg wash to ensure that they would come out golden. It also helps to seal the pastry. In addition, I pressed the tines of a fork around the edges of the pies to help seal the pastry as I don't trust just pressing the edges together by hand.
I took these pies to work with stir fried veges, and they were tasty.
To see what the others thought of these pies, visit the LYL section of the WWDH website.
7 comments:
They look like mine and you brushed the top and used a fork around the edges as I did. I am giggling how we have great minds.
Gaye, love how delicious your Spinach and Ricotta Pies look like - they remind me a bit of the ones we made with peas and cheese for the Cottage Cooking Club - these are just the best kinds of recipes and spinach and ricotta are just a wonderful combination, dear friend!
Andrea
These look simple but comforting and delicious at the same time! :D
Mmmmm pastry makes greens taste so much better
These pies look magnificent! So easy, too. Bill and Katie would actually both love them---so will add to my want to make list :)
Oh we loved these, they were delicious and so easy to put together, I had dinner start to finish including a salad on the table in less than 30 minutes. The puff pastry is so easy to work with (unlike phyllo dough from spanakopita) and I thought I would miss the feta by using ricotta instead but I didn't, the ricotta was good. Yours look beautiful. Yep, I did the brushing and the forking as well...after baking this many years, we have all learned a lot, no? Yes! :-)
I want one of these right now, they look so delicious!!
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