Summary: I’ve been vego a long time, I mean most of my life or 29 years! For a long time, spinach and cheese was the only game in town and I got bored. But since there are so many tasty vego treats. Yet, suddenly I found myself longing for some spinach and cheese. Just like old times, only much better. These are pretty deluxe! Really tasty and so very moreish. We used these little disposable pie pans to support our pies and that meant we could stuff them full of filling with a lesser risk of busting. You could do without them but you might need to back down the filling and use a few more pastry sheets.
Ingrediients
- 450g frozen spinach
- 400g fetta, cut into small cubes
- 500g ricotta cheese
- 200g vintage cheddar, grated
- 50g parmesan, grated
- 1 bunch spring onions, chopped
- 2/3 bunch parsley, chopped
- 3 garlic cloves, minced
- Loads of salt and pepper
- 6 sheets puff pastry
- 1 egg, beaten
Instructions
- Pre heat oven to 200C.
- Defrost the spinach in the microwave. Place the spinach in a mesh strainer and press out all the liquid with the back of a spoon.
- Mix everything except the egg and pastry together. You really need a LOT of salt and pepper! Taste and make sure the filling tastes good.
- Cut the puff pastry into four squares. If you are using the disposable mini pie pans, as we did, centre your pastry square on a greased pie pan. If not, place your pastry square on a baking tray lined with baking paper.
- Paint a little egg wash on the centre of the square and top with filling. Pull the corners of the pastry to the centre and secure with a tooth pick.
- Paint the top of the pastry with egg wash and bake for 25 to 40 mins or until brown. Place on a cooling rack and remove tooth picks.
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