Recipe: Spinach, ricotta and dill pies | Style at Home
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Ingredients
- 4 sheets (25cm x 25cm) store-bought shortcrust pastry, thawed
- 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
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