The Australian Women’s Weekly Food Magazine
GREEK SPINACH & FETTA PIE
PREP + COOK TIME 40 MINUTES SERVES 4
2 cups (480g) firm fresh ricotta 200g fetta, crumbled
1 tablespoon dried oregano leaves
4 green onions, sliced thinly
1/3 cup finely chopped pitted kalamata olives
160g baby spinach leaves, shredded
1/2 cup coarsely chopped fresh dill
4 eggs, beaten lightly
4 sheets frozen puff pastry, thawed
1 cup (280g) Greek-style natural yoghurt
2 cloves garlic, crushed
1 Preheat oven to 220°C/200°C fan. Line a large oven tray with baking paper.
2 Combine the cheeses, oregano, green onion, olives, spinach and 2 tablespoons of the dill in a small bowl; add all but 1 tablespoon of the beaten egg and mix well. (Reserve remaining egg to brush pastry.) Season with freshly ground black pepper.
3 Using a 24cm plate or bowl as a guide, cut out a circle from each sheet of pastry. Spoon a quarter of the fetta mixture over one half of the pastry, leaving a 2cm border. Brush border with reserved beaten egg; fold pastry over to enclose filling; press edge to seal. Brush top with remaining beaten egg. Repeat with remaining pastry and fetta filling.
4 Place fetta pies on tray; bake for 20 minutes or until pastry is crisp and golden.
5 Meanwhile, combine remaining dill, yoghurt and garlic in a small bowl. Serve fetta pie with dill yoghurt.