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Sweet potato, spinach & ricotta pies
- Spray olive oil
- 1 tablespoon pepitas
- 1 tablespoon sunflower seeds
- 200g sweet potato, peeled, cut into 2cm cubes
- 300g baby spinach leaves
- 150g reduced fat ricotta
- 8 eggs, lightly beaten
- 2 tablespoons fresh mint chopped
- 4 sheets fresh filo pastry
- Preheat oven to 200°C. Lightly spray four non-stick pie dishes with olive oil. Set aside.
- Place sunflower seeds and pepitas onto a small baking tray and toast in the oven for 4-5 minutes or until golden. Set aside.
- Place sweet potato in a large saucepan with water. Bring to the boil and cook for 15-20 minutes or until tender. Before draining sweet potato, place spinach in the saucepan for 30 seconds or until just wilted.
- Drain sweet potato and spinach and place into a medium-sized bowl. Ensure most of the moisture has been drained/squeezed out of the spinach. Mash sweet potato with a fork and set aside to cool for 10 minutes.
- Once cooled, place mashed sweet potato, spinach, ricotta, eggs, and mint in a large bowl and stir to combine.
- Spray 1 pastry sheet with oil. Fold in half. Spray with oil then fold in half again. Press pastry square into 1 pie dish. Repeat with remaining pastry and pie dishes.
- Divide the sweet potato mixture into the pie dishes. Place 4 pie dishes onto a baking tray and bake for 20-30 minutes or until the pastry is golden and the mixture is just set.
- Once cooled, place individual pies into resealable freezer bags, plastic wrap or airtight containers and place in the freezer.
- Once defrosted, reheat pies in an oven until heated through;
- Evenly sprinkle toasted pepitas and sunflower seeds on pies before serving.
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