Spinach, cheese and egg pies

Step 1

Place spinach in a sieve. Using the back of a large spoon, squeeze out liquid. Transfer to a medium bowl. Add fetta, ricotta, onion and dill. Stir to combine. Set aside.

Step 2

Preheat oven to 220C/200C fan-forced. Line 2 baking trays with baking paper. Combine flours, yeast, sugar and salt in a bowl. Make a well in the centre. Add 1 cup cold water. Mix until combined and a soft dough forms. Turn dough onto a floured surface. Knead for 5 minutes or until smooth. Divide dough into 4 portions.

Step 3

Roll out 1 dough portion to make an oval shape about 25cm long. Leaving a 3cm border around edge, spoon 14? spinach mixture down the centre. Fold up the sides of dough. Pinch edges together to seal, leaving a 10cm opening down the centre. Fold over ends to seal. Make an indent in the centre of filling. Crack 1 egg into indent. Repeat with remaining ingredients.

Step 4

Place on prepared trays. Spray with oil. Bake for 15 to 20 minutes or until golden brown and crisp. Serve with salad.