This is a great filling that can be used in lots of ways. I generally make it into mini pies using frozen pastry (shortcrust for the base, puff for the top), but have also used filo pastry and made an open tart, as well as home made shortcrust pastry and turning it into a sort of free form pie. You can also add whatever you want to the filling – a tin of chickpeas or whatever vegies you have in the crisper.
If it doesn’t need to be vegetarian you can add bacon or chorizo. You could make this with fresh spinach, but given the amount it calls for I find it easier to use the frozen. Just make sure you squeeze all the excess moisture out first.
Packet of frozen pastry
2 x 250 gram packs of frozen spinach, drained
200 grams ricotta
300 grams feta
¼ cup finely grated parmesan
5 spring onions, chopped finely
2 cloves garlic, crushed
¼ teaspoon salt
1 egg, extra, whisked
1. Preheat oven to 180 degrees C. Grease small muffin tines with olive oil spay.
2. Place the 3 eggs in a large bowl and whisk til combined. Add the salt, pepper, garlic, spring onions, drained spinach and parmesan and mix well.
Crumble the feta and ricotta into the mix and stir gently, being careful not to break the cheeses up too much.
3. Line the muffin tine with rounds of pastry. Place spoonfuls of the mix into each pastry shell, being careful not to over fill. Place another disc of pastry on the top and press down gently to seal.
4. Brush the top of the pies with the extra whisked egg. If you like to can top the pies with sesame seeds or poppy seeds, or just leave plain.
5. Bake for about 20 minutes or until cooked through and golden. Turn out onto a tray and eat hot or cold.