Free-form spinach and ricotta pie
Perfect for a picnic or casual lunch, these freeform spinach and ricotta pies are easy to make and delicious either hot or cold.
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Ingredients
- 200 grams baby spinach leaves
- 2 tablespoons olive oil
- 1 medium brown onion, coarsely chopped
- 1 clove garlic, crushed
- 2 teaspoons finely grated lemon rind
- 1/4 cup coarsely chopped fresh flat-leaf parsley
- 2 tablespoons coarsely chopped fresh mint
- 1 1/2 cup (300 grams) ricotta cheese
- 2 sheets ready-rolled puff pastry
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