Spinach and Ricotta Pie – a fiddle-free pie, prep + cooking = 30mins

My son and husband needed to pick up a new motorbike at 8pm so I had to cook fast since I didn’t get off my exercycle until 7pm and I was glad I had chosen this for tonight.

This is not a low Fodmap recipe.

Spinach and Ricotta Pie

 

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Author: Suzanne Perazzini

Ingredients

• Fresh or frozen spinach
• 1 Garlic clove - chopped
• 1 brown onion - chopped
• Lemon rind - finely grated
• Ricotta
• Herbs - I used coriander
• Sheets of puff pastry

Method

1. Cook the onion and garlic in olive oil until clear.
2. Steam the spinach a little and add to the above.
3. Add in the herbs, ricotta and rind.
4. Oil an oven tray and place the sheets of puff pastry on it, then divide the mixture between them. I made two of these for us three. Leave a border of about 3cm all round and then fold the pastry up and over the mixture leaving the middle with no pastry covering.
5. Cook for 20 minutes in a hot oven until browned.
6. Slice into wedges and serve.
7. I had some left-over chicken from last night so I threw that in too but it wasn't in the original recipe.

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