Ingredients (Serves 6 to 8)
250 grs frozen puff pastry
250 grs frozen spinach
250 grs Ricotta cheese
250 grs Mascarpone cheese
200 grs Feta cheese
1 tbsp fresh dill, chopped
1 tbsp fresh mint, chopped (or 2 tsp dried mint)
3 large eggs, beaten lightly
Pre heat the oven to 220C/ Fan 200C/ Gas 7
Roll out the puff pastry to a ¼ inch thick, large enough to line a 20 cm, loose bottom baking tin.
Prick with a fork and bake for 15 to 20 mins. Allow to cool.
Reduce the oven heat to 180C/ Fan 160C/ Gas 4.
Once defrosted, squeeze the fluid out of the spinach.
In a large bowl, combine the Ricotta, Mascarpone, herbs, spinach & eggs. Crumble the Feta into the mix, then add salt & pepper to taste.
Pour the mix into the pastry lined baking tin.
Bake for 20 to 25 mins until the centre has just set and the top is lightly browned.
Switch off the oven and leave to cool.