Name: Spinach and cheese pasties
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4
Ingredients: Spinach and cheese pasues; 1 tablespoon olive oil; 150 gram packet baby spinach leaves; 125 gram fresh ricotta; 2 eggs, beaten, plus extra, for brushing; 1/4 cup grated parmesan; 2 green onions, finely chopped; 2 tablespoon finely chopped parsley; 2 tablespoon toasted pine nuts; 1/4 teaspoon ground nutmeg; 2 sheets shertcrust pastry, thawed

Spinach and cheese pasties

Serves 4

Makes 8 Item

Prep

25M

Cook

20M

Total

45M

Ingredients

Spinach and cheese pasues

1 tablespoon olive oil

150 gram packet baby spinach leaves

125 gram fresh ricotta

2 eggs, beaten, plus extra, for brushing

1/4 cup grated parmesan

2 green onions, finely chopped

2 tablespoon finely chopped parsley

2 tablespoon toasted pine nuts

1/4 teaspoon ground nutmeg

2 sheets shertcrust pastry, thawed

Method

Spinach and cheese pasues

1.Preheat oven to 200 °C. Line an oven tray with baking paper.

2.Heat oil in a large frying pan on medium. Saute spinach 1-2 minutes, until wilted. Drain well and transfer to a large bowl.

3.Add ricotta, eggs, parmesan, onion, parsley, pine nuts and nutmeg to spinach and mix well. Season to taste.

4.Cut each pastry sheet into 4 even squares. Spoon mixture evenly between each pastry square. Brush edge with extra egg. Fold over to form triangles. Press together firmly with a fork to seal edges. Arrange on trays. Brush tops with egg.

5.Bake 15-20 minutes, until crisp and golden.