My latest creation:

Ingredients

1 tbsp olive oil

120 g baby spinach

1 tsp minced garlic

250 g ricotta cheese

50 g parmesan cheese finely grated

1 egg

finely grated lemon zest from 1 lemon

1 tbsp fresh dill chopped

300 g salmons kin off

2 sheets puff pastryd efrosted

1 egg lightly beaten

Instructions

1. Preheat the oven to 200 degrees celsius.

2. Heat the olive oil in a frying pan over medium-high heat. Saute the baby spinach and garlic for 1-2 minutes or until the spinach has wilted. Set aside in a bowl to cool slightly.

3. Add the ricotta cheese, parmesan cheese, 1 egg, grated lemon zest and chopped dill. Season with salt and pepper. Mix to combine.

4. Chop the salmon into 3cm cubes. Set aside.

5. Place one of the puff pastry sheets onto a flat board or bench. Spread half of the spinach and ricotta mixture into the centre. Top with half of the salmon chunks.

6. Fold the shorter ends of pastry onto the mixture and then fold the longer ends over to meet in the centre and enclose the mixture.

7. Cut 3-4 small slits in the pastry to allow the steam to escape.

Brush the lightly beaten egg over the pastry.

8. Place the pie onto a lightly greased flat baking tray.

9. Repeat with the remaining puff pastry sheet, spinach and ricotta mixture and salmon so that

you have two pies.

10. Bake in the preheated oven for 30 minutes or until the pastry is golden and the salmon is cooked through.