June 03, 2016
Dinner, Lunch, Snacks,
Dairy, Cheese, Nuts/Seeds, Pine Nut, Vegetables, Spinach, Add it in the lunch box, Easy/Beginner Cooking, Quick Meals, Brunch, Ladies Luncheon, Mother's Day, Weeknight Meals, Oven Bake, Stove Top, Vegetarian more
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"Love pasties and this one from Recipe+ magazine looks like a nice vegetarian option."
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.
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