Spinach and Ricotta Pie

Want a fresh comfort food mid-week? Try this fast and easy spinach and ricotta pie. Serve with rocket leaves, cherry tomatoes and olives for a delicious hearty meal.

2 (250 g) pkg frozen spinach, thawed, excess liquid removed
soft feta, crumbled (200 g)
ricotta (200 g)
2 spring onions, thinly sliced
1 Tbsp. fresh dill, finely chopped
2 free range eggs
2 sheets puff pastry, frozen, just thawed
½ cup mixed olives (80 g)
Perino tomatoes, halved (200 g)

To Serve:
baby rocket leaves

Preheat oven to 400°F (200°C/180°C fan, Gas Mark 6). Line a baking tray with baking paper.

Combine spinach, fetta, ricotta, spring onion, dill and 1 egg in a large bowl. Season. Lightly whisk remaining egg in a bowl.

Place 1 pastry sheet on a clean work surface. Spoon half the spinach mixture over one-half of the pastry sheet, leaving a 1 cm border. Use a small sharp knife to cut 5 cm long slashes at 1 cm intervals over the other half of the pastry. Fold over to enclose filling. Use a fork to seal the edges. Repeat with the remaining pastry sheet and spinach mixture.

Place the pies on the lined tray. Brush with whisked egg and season. Bake for 20-25 minutes or until golden and puffed.

Combine olives, tomato and rocket in a bowl. Serve with pies.