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Quick and Easy Spinach & Fetta Pie Recipe

Fat Mum Slim /

Wondering what to cook for dinner tonight? Quick and Easy Spinach & Fetta Pie Recipe is it! Get the recipe here...

Don’t get out the violins just yet, but there are many nights that I’m left to fend for myself for dinner. I know, I know… it’s a modern day tragedy. My husband works shift work, and I actually find cooking for one a chore, or a bore, or both when he’s not around.

I can hear you asking: “But don’t you have kids? Don’t you have to cook for them?”

Indeed I do. I do. But I cook ahead. I make, bake, shake {just added that in for good measure} so that I don’t have to deal with the bed/bath/dinner routine in a frazzle.

What point was I trying to make? Sorry, I couldn’t concentrate over you playing the violins. Oh yes, dinner. I love quick and easy. It’s my favourite kind of dinner. This spinach and fetta pie recipe is so easy, and you can make it for just one person {with enough leftovers for tomorrow’s lunch!}. Spinach and fetta is always a winning combo for me, and then you add in pastry and it’s pretty much HEAVEN. The spinach makes it healthy though, don’t forget that.

If you have company, you can always double to recipe to make it for two.

Wondering what to cook for dinner tonight? Quick and Easy Spinach & Fetta Pie Recipe is it! Get the recipe here...

QUICK & EASY SPINACH & FETTA PIE RECIPE

INGREDIENTS
120g firm, fresh ricotta
50g fetta, crumbled
1 tablespoon fresh mint, chopped
1 spring onion, sliced thinly
40g baby spinach leaves, sliced thinly
1 egg, beaten lightly
Salt and pepper
1 sheet puff pastry

SAUCE

1/4 cup greek-style yoghurt
1 small garlic clove, crushed
1 tablespoon fresh lemon juice
Mint, chopped

METHOD
♥ Preheat oven to 220ΒΊC. Line an oven tray with baking paper.
♥ Combine everything in a bowl {except the pastry}, leaving a little egg to brush the pastry later, and mix to combine.
♥ Use a plate {around 24cm} as a guide to cut out a circle in the pastry. Spoon the fetta mixture over one half of the pastry, leaving a 2cm border. Fold over to enclose, and press the edges to seal. You might like to even fold them over slightly so none of the delicious mixture can escape. Brush the top with the remaining egg mixture.
♥ Place the pie on a tray and bake for 20 minutes or until golden.
♥ While the pie is cooking, make the sauce. Serve while hot. Enjoy!

What’s your favourite one-person dinner? Baked beans on toast? Cereal? Something fancier?

Note: This recipe is adapted from a recipe in the Women’s Weekly Express Cookbook.

@Fatmumslim