This is one of my favourite snacks or meals. Apart from being very yummy... they have pastry!
They are super easy to make and can be made ahead of time and stored in the fridge for a rainy day.
I made this batch using a mixture of fresh spinach and silverbeet from my garden.
As a guide, you will need:
Using a little olive oil, lightly fry the onion, adding the garlic just before the onion if done.
If using fresh spinach, chop it up and throw it in with the garlic, stir then cover with a lid and turn the heat off – just to wilt it down. Otherwise, just defrost some frozen spinach.
Combine all the ingredients in a large mixing bowl.
Scoop onto pastry, fold into parcels and bake in a hot oven until crispy and golden.
Enjoy hot with some tomato sauce or chutney.
I made this batch using a mixture of fresh spinach and silverbeet from my garden.
As a guide, you will need:
- Some spinach
- A large-ish wedge of ricotta
- A block of fetta
- An onion
- A couple of cloves of garlic
- Maybe ½ a tsp of nutmeg
- A few sprigs of oregano
- Maybe 2 eggs
- Salt and Pepper
Using a little olive oil, lightly fry the onion, adding the garlic just before the onion if done.
If using fresh spinach, chop it up and throw it in with the garlic, stir then cover with a lid and turn the heat off – just to wilt it down. Otherwise, just defrost some frozen spinach.
Combine all the ingredients in a large mixing bowl.
Scoop onto pastry, fold into parcels and bake in a hot oven until crispy and golden.
Enjoy hot with some tomato sauce or chutney.
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