For some of what we eat we talk in food metres rather than miles. A rainy day today so I decided to do some cooking with all that spinach we have coming out our ears (Popeye would be in heaven). The result was a heap of spinach and ricotta pies, using our own spinach and eggs. Very easy to make and I freeze them so I can take them to work for lunch or we can have them with a salad or veggies for dinner.
Recipe: wash, chop and blanch spinach so is soft and wilted. Dice an onion and fry in pan so it is soft (you can substitute shallots or chives here if you have them growing in the garden - I often do. No need to fry them in the pan first if you use them instead). Combine spinach, onion, ricotta cheese and an egg or two in a bowl. Add salt and pepper to taste. If using pre-prepared pastry sheets, cut into quarters. Push each square into a muffin tin or small ramekin (you can make one big pie too if you prefer). Spoon in some mixture. Fold corners of the pastry down over the mixture. Bake in a moderate oven until brown.
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