If you are like me and jumped on pie maker recipes with a Kmart Pie Maker craze, then you will love this recipe. This a snack or lunch version of my Nan’s traditional spinach and ricotta pie. This is a great meat free alternative to filling the pie maker. It’s a great family friendly recipe to try if you are sick of filling the pie maker with left over casserole.
This recipe had enough filling for around 8-10 pies, depending on how much you fill them. I like mine to be quite full so got just the 8 out of these measurements. The allspice was used instead of nutmeg in my recipe and it adds a flavour similar to a combination of clove, cinnamon, and nutmeg.
Pie Maker Recipes: Spinach and Ricotta Pies
- Prep Time: 20 mins
- Cook Time: 15 mins
- Total Time: 35 minutes
- Yield: Serves 8-10 pies 1x
4 sheets of puff pastry
1 finely diced onion
150 g of frozen spinach
2 eggs, beaten
375 g of ricotta cheese
5 g of chopped parsley
Half a cup of Parmesan Cheese
Salt and pepper
1/2 tsp of Allspice
Milk and sesame seeds
Thaw puff pastry.
Cook down the onion on medium heat in a saucepan until it starts to soften. Add spinach until cooked through. Take off heat. Cool slightly.
Mix eggs, Parmesan, ricotta, parsley, salt and pepper. Then add the spinach and onion mixture. Stir well.
Heat piemaker, cut pastry rounds with cutter.
When pie maker is hot, place pastry in and fill with two heaped tablespoons of mixture. Top with a little milk and seasame seeds.
Cook for 15 minutes and enjoy!!