These pastries are sure to make it onto your favourites list. They are simple to prepare and are a great party idea. You can make them into small individual pastries to serve as finger food or as a larger pie that you can cut into 4 or 6 slices. The combination of spinach, olives, semi-dried tomatoes and pesto give that sunny Mediterranean flavour making it wonderful summer meal served with crisp garden salad.
- 2 sheets puff pastry thawed to room temperature
- 2 tablespoons pesto
- 50g baby spinach leaves
- ½ cup basil leaves
- 100g semi-dried tomatoes
- 100g fetta, crumbled
- Handful of black olives (seeds removed)
- 1 cup fresh ricotta cheese
- Finely sliced red onion
- 1 teaspoon finely chopped oregano
- 1 teaspoon finely chopped basil
Preheat oven to 200°C.
Cut each pastry sheet into a large circle.
Line a baking tray with non-stick baking paper and place pastry sheet on prepared tray.
Spread the sheet with pesto.
Top with pesto, olives, spinach leaves, tomatoes and feta, leaving a 5cm border at edge.
Mash ricotta and season with salt, pepper and the finely chopped basil and oregano.
Spread evenly over filling.
Sprinkle with finely sliced red onions.
Place the second pastry circle on top and pinch or fork the edges firmly together.
Bake for 15-20 minutes, until puffed and golden.
Slice and serve with fresh green salad.