Tuesday, July 21, 2015
Spinach and Ricotta Pies - Donna Hay
This week was my turn to pick the recipe, we are cooking, in Wednesdays with Donna Hay (WwDH). I knew, I was going to love these from the very first. I did not disappoint myself. These were yummy. Of course, loving spinach and ricotta to start with, helps my admiration for this dish.
The recipe was easier than I had thought. There was no need to roll the dough. The recipe called for it as it came. I unfolded it and cut it in half. I am thinking that it could have been cut into thirds and made a better looking "pie". It did not call for many ingredients and I had them all on hand, except for the puff pastry.
It is a matter of mixing all the ingredients together, plopping this down on the dough and folding it. Even I, who panics when I deal with pastry dough, relaxed through this.
I made half the recipe which gives one two generous pastries. It was easy to gobble one down. I can hope, I was more refined than gobbling but it felt that way.
Do visit our site and see what the others have done with this recipe.
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