Ingredients
4 sheets (25cm x 25cm) store-bought shortcrust pastry, thawed
spinach-ricotta filling
250g frozen spinach, thawed
600g ricotta
3 eggs
1/2 cup (40g) finely grated parmesan
2 green onions (scallions), finely sliced
2 tablespoons coarsely chopped flatleaf parsley leaves
2 tablespoons coarsely chopped dill leaves
sea salt and cracked black pepper
Directions
1 Preheat oven to 180°C (355°F).
2 Cut pastry to fit 4 x 1-cup (250ml) pie dishes, allowing for an overhang.
3 To make the spinch–ricotta filling, squeeze out excess water from spinach, place in bowl with ricotta, eggs, parmesan, onion, parsley, dill, salt and pepper and mix together well. Divide filling between pastry-lined dishes and bake for 30 minutes or until filling sets.
4 To freeze, wrap pie dishes in a layer of baking paper, then plastic wrap and aluminium foil to seal. Freeze for up to 3 months.
Serves 2 now & 2 later.
Excerpted from No Time to Cook by Donna Hay. Copyright 2009 by Donna Hay. Excerpted with permission by HarperCollins. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
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