SPINACH, CHEESE + EGG PIES
Place spinach in a sieve. Using the back of a large spoon, squeeze out liquid. Transfer to a medium bowl. Add fetta, ricotta, onion and dill. Stir to combine. Set aside.
Preheat oven to 220C/200C fan-forced. Line 2 baking trays with baking paper. Combine flours, yeast, sugar and salt in a bowl. Make a well in the centre. Add 1 cup cold water. Mix until combined and a soft dough forms. Turn dough onto a floured surface. Knead for 5 minutes or until smooth. Divide dough into 4 portions.
Roll out 1 dough portion to make an oval shape about 25cm long. Leaving a 3cm border around edge, spoon 1?4 spinach mixture down the centre. Fold up the sides of dough. Pinch edges together to seal, leaving a 10cm opening down the centre. Fold over ends to seal. Make an indent in the centre of filling. Crack 1 egg into indent. Repeat with remaining ingredients.
Place on prepared trays. Spray with oil. Bake for 15 to 20 minutes or until golden brown and crisp. Serve with salad.
And voila! Scrumptious pies to have for a lovely Sunday Brunch - so simple you can even sleep in.
Recipe from Liz Macri.