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.

   Whimsy Wednesday             Waste Not Want Not Wednesday             Creative Munster         Full Plate Thursday

Comments

  1. CakelawJuly 21, 2015 at 9:10 PM

    These were good Chaya and very easy.

    ReplyDelete
  2. KayteJuly 22, 2015 at 6:54 PM

    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.

    ReplyDelete
  3. JMS~JOY in the arts!July 23, 2015 at 5:12 AM

    Where is the recipe?

    ReplyDelete
  4. BrianJuly 24, 2015 at 2:24 AM

    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

    ReplyDelete
  5. Miz HelenJuly 27, 2015 at 2:33 PM

    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

    ReplyDelete
  6. Miz HelenJuly 31, 2015 at 2:45 PM

    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

    ReplyDelete

Post a Comment

Your comments are a part of making my day bright and shiny. I value your advice, criticism and viewpoints.

Popular posts from this blog

Thai Chicken San Choy Bau

Image
It says, "thai" so I have to like the Thai Chicken San Choy Bau that we are making this week in our Donna Hay Wednesday group.  It was a bit spicy and the chopped chicken was a nice change of pace. Kayte selected this recipe from On the Shelf on page 124.   I tried it with the greens and it was very good and then I put it on spaghetti and it was spectacular.  My toddler granddaughter even liked it.  Must have been the hot sauce. I used romaine for the greens and I subbed in red pepper and added some Sirracha to spice it up to make up for the real chilis. Do check out the other cooks' dishes at our   Wednesday with Donna Hay site.
Read more

Brussels Sprouts - Power Food - Re-post

Image
Another week, another vegetable for our Power Food group, a bunch of women who strive for healthy eating with the most delicious dishes. Each blog is inspiration . Each week, we choose a recipe based on the power food which comes from the book, Power Foods, 150 delicious recipes with the 38 healthiest ingredients from the editors of Whole Living magazine. Brussels sprouts like broccoli and cabbage are cruciferous. This group offers a unique composition of antioxidants that may provide several health benefits. Brussels sprouts are low in calories and offer protein, vitamins and minerals to help build a healthy human. My first issue with brussels sprouts is that it took me years to spell it correctly. Each time, it came up, in writing, and I admit, that was not too often, I would stare into space asking myself does brussel get an S, at the end or is it sprout that gets the S. For some reason, I could not remember that both end with that S. I am happy to tell you, I overcame thi
Read more

Carrot Cake _ Power Food - repost

Image
Another week, another vegetable for our Power Food group, a bunch of women who strive for healthy eating with the most delicious dishes. Each blog is inspiration . Each week, we choose a recipe based on the power food which comes from the book, Power Foods, 150 delicious recipes with the 38 healthiest ingredients from the editors of Whole Living magazine. That week, we concentrated on carrots. I like to check out our vegetable, not only for health benefits, but also for the names of their sisters. Carrots are related to parsnips, fennel, parsley, anise, caraway, cumin and dill. I didn't have a clue about many of these. I, have never seen carrots of other colors or at least, if I had, I didn't know, they were carrots. I am going to a good produce store, looking for purple or red carrots, to start my search. It is fun, shopping when purposely looking for new vegetables. I have definitely expanded my horizons. When, I was thinking about what to make with carrots, I
Read more