Breville VTP 147 Instruction Booklet page 17

8. Then chop the garlic and onion using a food processor and add to the pan and fry for
another 10 minutes until the onions are soft and golden.
9. Turn down the heat and add the tomato sauce to the pan and stir. Then remove from
the heat.
10. Divide the dough into 8 pieces and work them into circles that are the size of the
largest side of the pie cutter.
11. Use the dough in the same way as you would pastry. Add the tomato mixture filling
and top with a chunk of mozzarella before adding the dough lid.
12. Allow to cook for a little longer than for a normal pastry recipe until the dough is
completely baked.
13. Warm the rest of the tomato sauce and pour over the top. Sprinkle with grated
Parmesan cheese.
Greek Spinach and Ricotta Pie
• 250g of shortcrust pastry
• 4 sheets of Jus-Roll Filo Pastry™
• 20g of butter
• 1 medium onion (chopped)
• 1 clove of garlic (chopped)
• 200g of fresh spinach
• 150g of ricotta cheese
• 120g of cubed feta cheese
• 50g of grated parmesan (optional)
When making pies, especially sweet ones, they will taste better if the pastry is as thin as
possible. By making sure your pie maker is hot and carefully lifting the pie out when it is
fully cooked, you should be able to achieve this without breaking the pastry.
1. In a pan over medium heat, sauté the onions in the butter until they are soft and then
add the garlic.
2. Add the spinach to the pan and cook until it is slightly limp but not overcooked.
3. In a separate bowl mix together the ricotta and the feta cheese, and then stir this into
the onions. Turn down the heat and stir for 1 minute. Season with black pepper. You
can add the parmesan if you wish at this stage to create a stronger cheese flavour.
4. Spoon the mixture onto the short crust pastry bases. Get a Filo pastry sheet and fold
in half, and then half again. Press on to the top of the pie letting it buckle and fold to
fit the circle. Any excess can be cut away. Brush with egg as normal.
17