Lamb, Spinach, Ricotta And Egg Pies Recipe

Name: Lamb, Spinach, Ricotta And Egg Pies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tbsp olive oil; 1 None onion, finely chopped; 1 clove garlic, crushed; 8 oz ground lamb; 2 cups ricotta cheese; 1 pkg (10 oz) frozen chopped spinach, thawed and drained; 1/4 cup finely chopped fresh mint; 2 tsp finely grated lemon peel; 4 sheets frozen puff pastry, thawed; 5 None eggs; None None Arugula leaves and cherry tomatoes, to serve

Servings: persons

1 tbsp olive oil
1 None onion, finely chopped
1 clove garlic, crushed
8 oz ground lamb
2 cups ricotta cheese
1 pkg (10 oz) frozen chopped spinach, thawed and drained
1/4 cup finely chopped fresh mint
2 tsp finely grated lemon peel
4 sheets frozen puff pastry, thawed
5 None eggs
None None Arugula leaves and cherry tomatoes, to serve

1
Preheat the oven to 400u00b0F. Line 2 baking pans with parchment paper.
2
Heat oil in a large skillet on medium heat. Saute onion and garlic 2-3 mins until tender. Add ground lamb. Brown well 4-5 mins, breaking up lumps with the back of a spoon as it cooks. Transfer to a large bowl to cool.
3
Add cheese, spinach, mint and lemon peel to lamb mixture. Season to taste and mix well.
4
Cut corners from pastry sheets with a sharp knife to form large rounds. Discard corners. Divide spinach mixture among rounds, leaving a 1 1/2 inch border. Beat 1 of the eggs and brush on border. Fold edges around filling, leaving the center open.
5
Pleat pastry over filling to seal. Brush pastry with remaining beaten egg. Place pies on prepared pans.
6
Bake 15 mins. Remove from oven. Carefully crack an egg into the center of each pie, making sure yolks do not break. Bake pies a further 10 mins until egg is just set and pastry is golden. Serve with arugula and cherry tomatoes.

611

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 tbsp olive oil, 1 None onion, finely chopped, 1 clove garlic, crushed, 8 oz ground lamb, and more.

Yes, Lamb, Spinach, Ricotta And Egg Pies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Lamb, Spinach, Ricotta And Egg Pies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions