A couple of weeks ago I bought some spinach and feta rolls from the bakery stall in the food market that pops up in the centre of town on Fridays and Saturdays. They were delicious but a little pricey so I decided to have a go at making my own. They were so tasty we’ve ended up having them as a quick meal on several occasions since. They’re particularly good for when Mr O is working in the evening as he can just pop one in the oven for 5 minutes to reheat and have a fresh, hot snack when he gets home.
Spinach and feta pies
1 small onion, finely chopped
1 clove of garlic, finely chopped
200g frozen chopped spinach
200g feta cheese, crumbled
150g ricotta cheese
2 sheets pre-rolled puff pastry
1 egg, beaten
Preheat your oven to 200 C.
Saute the onion and garlic in olive oil over a low heat for 5 minutes in a saucepan with a lid. Add the spinach and put on the lid. Cook until the spinach is completely defrosted and hot through (about 5 minutes). Remove from the heat and stir in the feta and ricotta and season to taste with salt and pepper.
Unroll the pastry sheets and cut each one into six (in half lengthwise and then into thirds). Place some of the spinach mixture in the centre of half the pastry rectangles. Don’t put it too close to the edges because you need room to seal. Brush all four of the edges around the spinach mixture of each rectangle with egg and then cover with another rectangle and press down the edges to close. Take a fork and press down all around the edges to make a nice pattern. Then use a sharp knife to make a few slashes across the top of each pie. Brush with more egg.
Place on a baking tray in the oven and bake for 20 minutes until golden brown.
Makes 6 pies