Easy Spinach and Ricotta Pies

ingredients

• 2 x 250g pkt frozen spinach, thawed, excess liquid removed
• 200g soft fetta, crumbled
• 200g ricotta
• 2 spring onions, thinly sliced
• 1 tablespoon finely chopped dill
• 2 Coles Australian Free Range Eggs
• 2 sheets frozen puff pastry, just thawed
• 1/2 cup (80g) mixed olives
• 200g Perino tomatoes, halved
• Baby rocket leaves, to serve

method

Preheat oven to 200°C. 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 1cm border. Use a small sharp knife to cut 5cm-long slashes at 1cm 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 mins or until golden and puffed.

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