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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6 comments:

  1. These were good Chaya and very easy.

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  2. Great recipe choice, Chaya! I had dinner on the table in less than 30 minutes with this recipe and making a salad to go with it...it was so simple and easy...not to mention delicious. A keeper for sure. :-) Yours look wonderful.

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  3. Normally we would make our own pastry however one of or local supermarkets has just started getting in ready-made puffy pastry and I have a stack of it in the freezer, I think this Ricotta & Spinach pasty looks very inviting! Thanks

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  4. I just love this combination of Spinach and Ricotta for the little pies, they look so good. Hope you are having a fantastic day and we are so excited that you shared your post with Full Plate Thursday.
    Thanks so much and Come Back Soon!
    Miz Helen

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  5. Congratulations!
    Your recipe is featured in the TOP TEN for Full Plate Thursday this week. Hope you have a great weekend and enjoy your new Red Plate.
    Miz Helen

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