Spinach & Ricotta Mini Pies

Check out this delicious healthy eating recipe for spinach and ricotta mini pies. It’s so simple and so tasty – and great for little ones too! So everyone in the family can it enjoy it even if you’re taking part in the 28 Day Weight Loss Challenge!

Ingredients

• 1 medium zucchini
• 3 cups spinach
• 1/2 bunch parsley
• 1/2 cup grated light cheese
• 1/2 cup Parmesan
• 250g light ricotta
• 3 cloves garlic
• 1 tsp chai seeds
• 2 tsp LSA
• 2 sheets reduced fat short crust pastry

Instructions

• Pre heat oven to 200deg.
• Put zucchini, spinach, parsley and garlic in food processor or blender and whizz until finely chopped. Add ricotta and process until almost smooth.
• Put in another bowl and add cheeses and seeds/LSA and mix well.
• Spray a 12 hole muffin tray with olive oil spray.
• Cut your pastry sheets into 9 squares for each sheet.
• Line your muffin holes with one square each ( they won’t fill the entire muffin hole- that’s ok adds to the look)
• Fill your pies with the spinach mix.
• With your remaining pastry squares cut each square into 4 strips.
• Lay 2 strips over each pie as your pie top.
• Bake in oven for 40mins or until golden on top. Another Delicious Ricotta recipe!

Serve with salad or veggies

Thanks to Kat Brown for the spinach and ricotta pies recipe!