Perfect for lunch or dinner, a picnic or in a lunch box. Can be frozen in a sealed container for re-heating another day.
| Servings | Prep Time |
| 12 Pies | 30 minutes |
| Cook Time |
| 30 minutes |
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Ingredients
- 1 Medium size Onion Finely chopped
- 2 bunches English Spinach
- 1 Large Potato
- 4 Eggs
- 250 g Fetta Cheese Crumbled
- 250 g Ricotta Cheese Crumbled
- 100 g Parmesan cheese Grated. You can use grated tasty cheese instead of some of the other cheeses if you are a bit short on quantity
- 1/4 cup Fresh Mint Chopped
- 1/4 cup fresh parsley Chopped
- 1/4 teaspoon Nutmeg Ground. Add a little black pepper
Servings: Pies
Units:
Instructions
- Heat oven to 180 degrees
- Wash, drain and wilt spinach in a saucepan, leave to cool then squeeze out the water
- Boil or steam the potato with skin on then cool, remove skin and chop into 2cm cubes
- Soften the onion in a little butter or oil and leave to cool
- Beat eggs in a large bowl then stir in the three cheeses, nutmeg, pepper, mint and parsley
- When potato and onion are cool stir them into the bowl and mix well
- Take a sheet puff pastry and cut it in half to make 2 rectangles
- Put 3 tablespoons of mixture in the middle of the pastry and spread it along the pastry leaving about 3cm around each edge
- Fold lengthways then fold in each short side to make a square parcel
- Dampen your fingers and press the edges together or fold them in then dampen to seal in the mixture
- Prick a few times with a fork so steam can escape.
- Bake for about 30 minutes until golden brown. Turn onto wire rack to cool