Recipe: Spinach, ricotta and dill pies | Style at Home

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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