{"id":7458,"date":"2025-05-06T20:10:12","date_gmt":"2025-05-06T20:10:12","guid":{"rendered":"https:\/\/bhiggs.x10hosting.com\/foodie\/?p=7458"},"modified":"2025-05-06T20:10:16","modified_gmt":"2025-05-06T20:10:16","slug":"speedy-spinach-and-ricotta-pies","status":"publish","type":"post","link":"https:\/\/bhiggs.x10hosting.com\/foodie\/speedy-spinach-and-ricotta-pies\/","title":{"rendered":"Speedy Spinach and Ricotta Pies"},"content":{"rendered":"
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<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

<\/span>Speedy Spinach and Ricotta Pies<\/span><\/h2>\n
<\/div>\n
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.<\/span><\/div>\n
<\/div>\n
Prep Time<\/span>35 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Defrost Time for Spinach<\/span>10 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Total Time<\/span>45 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
<\/div>\n\n
Servings: <\/span>4<\/span><\/div>\n\n
Author: <\/span>From “Too Easy” by Donna Hay<\/span><\/div>\n\n\n

<\/span>Ingredients<\/span><\/h3>
  • 400<\/span> g (14 oz)<\/span> frozen spinach, thawed<\/span><\/li>
  • 2<\/span> cup (480g\/1 lb 1 oz)<\/span> fresh Ricotta<\/span><\/li>
  • 1<\/span> egg<\/span> plus 2 extra eggs, lightly whisked, for brushing<\/span><\/li>
  • \u00be<\/span> cup (60g\/2 oz)<\/span> finely grated Parmesan cheese<\/span><\/li>
  • \u00bc<\/span> cup (12g\/\u00bd oz)<\/span> finely chopped dill leaves<\/span><\/li>
  • 2<\/span> tsp.<\/span> finely grated lemon rind<\/span><\/li>
  • sea salt and cracked black pepper<\/span><\/li>
  • 4 x<\/span> 20cm (8in)<\/span> flour tortillas<\/span><\/li>
  • extra virgin olive oil<\/span> for brushing<\/span><\/li><\/ul><\/div><\/div>\n

    <\/span>Instructions<\/span><\/h3>
    • Squeeze the excess liquid from spinach and finely chop.<\/div><\/li>
    • Combine the spinach, ricotta, 1 egg, parmesan, dill, lemon rind, salt and pepper.<\/div><\/li>
    • Divide the mixture between tortillas, placing the mixture in the centre.<\/div><\/li>
    • Brush the edges with whisked egg, fold each of the tortillas in half and press edges to seal.<\/div><\/li>
    • Preheat air fryer to 200\u00b0C (400\u00b0F) for 4 minutes. Reduce the heat to 180\u00b0C (350\u00b0F).<\/div><\/li>
    • Brush the hot basket with oil. In batches, place the pies in the basket and brush one side with egg.<\/div><\/li>
    • Cook for 7 minutes each side or until golden and crispy. Sprinkle with salt to serve.<\/div><\/li><\/ul><\/div><\/div>\n
      <\/div>\n

      <\/span>Notes<\/span><\/h3>
      Cook\u2019s note:<\/strong> 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\u2026 let your imagination run wild! <\/em><\/span>
      <\/div>\nIf 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.<\/span><\/div><\/div>\n<\/div><\/div>","protected":false},"excerpt":{"rendered":"","protected":false},"author":2,"featured_media":7455,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[1037,2019,362,179,388,140,696],"tags":[],"class_list":["post-7458","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-air-fryer","category-appetizer","category-breakfast-brunch","category-italian","category-mexican","category-side","category-snack"],"jetpack_featured_media_url":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-content\/uploads\/2025\/05\/speedy-spinach-and-ricotta-pies.png","_links":{"self":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/7458","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/comments?post=7458"}],"version-history":[{"count":1,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/7458\/revisions"}],"predecessor-version":[{"id":7461,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/7458\/revisions\/7461"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/media\/7455"}],"wp:attachment":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/media?parent=7458"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/categories?post=7458"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/tags?post=7458"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}