Breville VTP099, Manual

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greek spinach and ricotta pie
50g of shortcrust pastry
4 sheets of Jus-Roll Filo Pastry™
0g of butter
1 medium onion (chopped)
1 clove of garlic (chopped)
00g of fresh spinach
150g of ricotta cheese
10g of cubed feta cheese
50g of grated parmesan (optional)
ingredients method
When making pies, especially sweet ones,
they will taste better if the pastry is as thin
as possible. By making sure your pie maker
is hot and carefully lifting the pie out when
it is fully cooked, you should be able to
achieve this without breaking the pastry.
1. In a pan over medium heat, sauté the
onions in the butter until they are soft
and then add the garlic.
. Add the spinach to the pan and
cook until it is slightly limp but not
overcooked.
. In a separate bowl mix together the
ricotta and the feta cheese, and then
stir this into the onions. Turn down
the heat and stir for 1 minute. Season
with black pepper. You can add the
parmesan if you wish at this stage to
create a stronger cheese flavour.
4. Spoon the mixture onto the short crust
pastry bases. Get a Filo pastry sheet
and fold in half, and then half again.
Press on to the top of the pie letting
it buckle and fold to fit the circle. Any
excess can be cut away. Brush with egg
as normal.
A real taste of the Mediterranean and hot
summer days. Serve with a Greek salad,
crusty bread and a bowl of olives.
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