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.