Spinach Ricotta Pies

8 oz baby spinach

10 oz ricotta

1 egg

1/4 c grated Parmesan

2 tbsp fresh dill, chopped

Pepper

1 sheet puffed pastry, defrosted

Preheat oven to 425. Place spinach in boiling water for 5 seconds, drain and squeeze dry. Mix with ricotta, egg, Parmesan, dill and pepper.

Cut puffed pastry in half, spread each half with the mixture and press edges together to seal.

Bake on a parchment lined baking sheet. Bake until golden brown, about 15 minutes.

Serves with a green salad.

Serves 4.

Advertisements

One thought on “Spinach Ricotta Pies

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s