Spinach & Ricotta Pie

This is My Favourite pie, such a great recipe that is quick & easy to prepare and tastes sooo good. I got the base of this recipe from SS & Discoman and have tweaked it over the years.

INGREDIENTS
Puff pastry 2 sheets
FILLING
250g defrosted Frozen Finely Chopped Spinach (you can use fresh Spinach steamed)
500g low Fat Ricotta
(Fetta crumbled to taste- just make sure you check your seasoning as Fetta is very salty)
handful of chives finely chopped
1 tsp garlic
Squeeze of lemon Juice (to taste)
1 egg yolk
Salt & pepper
Pinch Cayenne Pepper

METHOD
Preheat oven to 200' Grease Pie Tin or baking dish

Combine Ricotta (+fetta), spinach, egg yolk, garlic, Lemon juice, chives in a mixing bowl. Season with Salt and pepper.

Line Pie Tin (baking dish) with Pastry pour mixture into pie dish and cover with another sheet of pastry. egg wash pastry (meaning using a pastry brush lightly brush top and sides of pastry with lightly whisked egg)

Place into oven for 30 mins or until top is golden brown.

Enjoy!

you can serve this cold or hot. Be careful how wet your mixture is before placing onto pastry as the base can go soggy, even if this happens the pie still tastes great!

run down

I am a vegetarian, I personally do not like the taste or texture of meat and fish. My boyfriend is not vegetarian so majority of my recipes are quite versatile as I am often cooking two versions of the same meal. I generally do not have trouble cooking with meat, Buddha is always around to taste test for me to correct the seasoning.

I believe the best vegetarian meals are ones cooked by a vegetarian as this is what we eat it is not a side dish and must be flavoursome.

So Give some of my recipes a go and let me know what you think.

Chicken & leek Pie

This is Buddhas Favourite Chicken pie. I don't eat meat personally but find something about making this pie quite satisfying.....

INGREDIENTS
Puff Pastry
50g butter
2 tablespoons olive oil
1kg chicken thigh fillets, chopped coarsely
3 rashers bacon, chopped coarsely
1 large leek, sliced thinly
1/3 cup (50g) plain flour
2 cups (500ml) chicken stock
1 egg yolk, lightly beaten with 2 tablespoons water

METHOD
Heat butter and oil in large saucepan. Cook chicken in batches until golden brown set aside
Add bacon cook for 1 min then add leek to the same pan cook until bacon is crisp and leek softens. Return chicken to pan add the flour cook stirring for about 1 minute. Scrape your spoon along the bottom of the pan to loosen up the flavours and add the stock gradually stirring continuously when it reaches the boil reduce the heat and simmer uncovered for about 10 mins or until chicken is cooked through. take off the heat and place in another bowl to allow the mixture to cool to room temperature.

Preheat oven to 220°C

when mixture has cooled, Line your pie dish with the puff pastry, spoon the mixture into pie dish and cover with pastry. Cut 3 incisions into the top of the pie to allow steam to escape.
Brush top with egg wash. Bake in pre-heated oven 40 minutes or until pastry is golden brown and pie is heated through.

SERVE!

unfortunately something I have not yet mastered is serving up my pie, the puff pastry makes life difficult but hey nothing wrong with it looking homemade!