Mediterranean Free Form Pie

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.

Mediterranean Free Form Pie

Ingredients

  • 1 sheet 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

Method

  • Preheat oven to 200°C.
  • 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.
  • Fold over the pastry edges, pinching to seal.
  • Bake for 15-20 minutes, until puffed and golden.
  • Slice and serve with fresh green salad.