Sweet potato, spinach and ricotta pies

Step 1

Preheat oven to 200 °C. Lightly spray four non-stick pie dishes with olive oil. Set aside.

Step 2

Place sunflower seeds and pepitas onto a small baking tray and toast in the oven for 4-5 minutes or until golden. Set aside.

Step 3

Place sweet potato in a large saucepan with water. Bring to the boil and cook for 15-20 minutes or until tender. Before draining sweet potato, place spinach in the saucepan for 30 seconds or until just wilted.

Step 4

Drain sweet potato and spinach and place into a medium-sized bowl. Ensure most of the moisture has been drained/squeezed out of the spinach. Mash sweet potato with a fork and set aside to cool for 10 minutes.

Step 5

Once cooled, place mashed sweet potato, spinach, ricotta, eggs, and mint in a large bowl and stir to combine.

Step 6

Spray 1 pastry sheet with oil. Fold in half. Spray with oil then fold in half again. Press pastry square into 1 pie dish. Repeat with remaining pastry and pie dishes.

Step 7

Divide the sweet potato mixture into the pie dishes. Place 4 pie dishes onto a baking tray and bake for 20-30 minutes or until the pastry is golden and the mixture is just set.

Step 8

Once cooled, place individual pies into resealable freezer bags, plastic wrap or airtight containers and place in the freezer.

Step 9

Once defrosted, reheat pies in an oven until heated through.

Step 10

Evenly sprinkle toasted pepitas and sunflower seeds on pies before serving.