Speedy Spinach and Ricotta Pies
These crisp and no-fuss pies have a tasty, creamy, and cheesy filling. Swapping pastry for tortillas is a genius game changer, and the potential to switch up the flavors to suit you and your family (or what's in the fridge) is even better.
Servings: 4
Ingredients
- 400 g (14 oz) frozen spinach, thawed
- 2 cup (480g/1 lb 1 oz) fresh Ricotta
- 1 egg plus 2 extra eggs, lightly whisked, for brushing
- ¾ cup (60g/2 oz) finely grated Parmesan cheese
- ¼ cup (12g/½ oz) finely chopped dill leaves
- 2 tsp. finely grated lemon rind
- sea salt and cracked black pepper
- 4 x 20cm (8in) flour tortillas
- extra virgin olive oil for brushing
Instructions
- Squeeze the excess liquid from spinach and finely chop.
- Combine the spinach, ricotta, 1 egg, parmesan, dill, lemon rind, salt and pepper.
- Divide the mixture between tortillas, placing the mixture in the centre.
- Brush the edges with whisked egg, fold each of the tortillas in half and press edges to seal.
- Preheat air fryer to 200°C (400°F) for 4 minutes. Reduce the heat to 180°C (350°F).
- Brush the hot basket with oil. In batches, place the pies in the basket and brush one side with egg.
- Cook for 7 minutes each side or until golden and crispy. Sprinkle with salt to serve.
Notes
Cook’s note: You can easily switch up the flavour combos here. Try cooked chicken mixed with sour cream and chives for an almost-instant chicken pie. Chunks of roasted pumpkin, semi sun-dried tomatoes with feta… let your imagination run wild!
If you don’t have an air fryer, you can use a perforated pan or an oven-safe cooling rack in a conventional oven to aid air flow and ensure food comes out crisp.
