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!