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Here at Transit we are massive foodies - So we thought we'd share some of our fave recipes! First up is the perfect brunch meal when you have a few people over, spinach, cheese & egg pies. A deceivingly simple recipe that will make your friends + family think you slaved over a hot stove for ages!
First up you will need:
- 2 x 250g packets frozen spinach, thawed
100g Lemnos Reduced Fat Fetta, crumbled
- 4 green onions, thinly sliced
- 250g fresh reduced-fat ricotta, crumbled
- 2 cups of plain wholemeal flour
- 1 1/2 tablespoons of chopped fresh dill 
- 1 cup of plain flour 
- 7g sachet of dried yeast
- 1 tablespoon of caster sugar
- 1 teaspoon of cooking salt
- 4 eggs
- olive oil 
  1. Step 1

    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.

  2. Step 2

    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.

  3. Step 3

    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.

  4. Step 4

    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.

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