Spinach & Cheese Pasties
June 03, 2016
"Love pasties and this one from Recipe+ magazine looks like a nice vegetarian option."
- Serving Size: 1 (193.7 g)
- Calories 528.2
- Total Fat - 36.4 g
- Saturated Fat - 11.8 g
- Cholesterol - 177.7 mg
- Sodium - 506.7 mg
- Total Carbohydrate - 29.4 g
- Dietary Fiber - 2 g
- Sugars - 1.6 g
- Protein - 21.6 g
- Calcium - 420.2 mg
- Iron - 3.6 mg
- Vitamin C - 14.7 mg
- Thiamin - 0.3 mg
Preheat oven to 200C/180C fan forced.
Line an oven tray with baking paper.
Heat oil in a large frying pan over moderate heat and add spinach and cook and stir for 2 minutes or until it wilts and transfer to a colander and drain well and let cool.
Using hands, squeeze excess liquid from spinach and chop.
Combine spinach, ricotta, 2 of the eggs, parmesan, onion, parsley, pine nuts and nutmeg in a bowl and season.
Cut each pastry sheet into quarters (squares.
For each pastie, place a pastry square on a clean work surface and top with an eighth of the spinach mixture, brush edges with whisked eggs and fold pastry over filling to form a triangle and enclose filling and then press edges to seal and place on prepared tray and repeat to make the other 7 and then brush tops with whisked egg.
Bake for 15 minutes or until pastry is puffed and golden and serve pasties with salad and relish.
Tips & Variations
No special items needed.