Recipes

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!

Spinach & Ricotta Pies

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.

Serve with salad or veggies

 

Thanks to Kat Brown for the recipe!

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