Spinach and Ricotta Pie
1 sheet puff pastry
250gm light ricotta
1 large bunch spinach
1 onion, chopped
2 garlic cloves, crushed
salt and pepper
Spray round baking dish with cooking spray and place frozen puff pastry sheet over to thaw. Preheat oven to 180c.
Wash and roughly chop spinach and steam until just wilted. Meanwhile fry till golden the onion and garlic in a little oil and set aside.
Lightly beat the eggs then add in the ricotta and mix to combine. Add onion mix and spinach, salt, pepper and nutmeg and stir to combine.
Place mixture into pastry (you may need to first trim the corners and replace on sections that are too low), fold over corners and place in oven.
Bake 45 minutes to 1 hour or until well risen and golden on top.