Serves 6

2 tbsp olive oil
1 onion, finely chopped
8 garlic cloves, crushed
400g baby spinach leaves
300g Ricotta
5 tbsp fresh dill, chopped
150g Feta, crumbled
Salt and black pepper
2 x 320g puff pastry sheets, thawed
1 egg, lightly beaten
Dried chilli flakes, to taste

To serve:
Salad

1. Preheat the oven to 200°C/180˚C fan/gas mark 6 and line two baking trays with parchment paper.
2. Heat the oil in a large pot over a medium heat. Add the onion and cook for 5-6 minutes until softened, then add the garlic and cook for 30 seconds.
3. Add the spinach in batches, cooking each batch until wilted.
4. Stir in the Ricotta and cook for 10-12 minutes until the liquid has evaporated. Stir in the dill, half of the Feta and some salt and pepper. Set aside.
5. Unroll the two sheets of puff pastry and place on the prepared baking trays. Use a fork to prick holes all over the pastry, then brush all over with beaten egg. Bake for 8-10 minutes until golden and puffed.
6. Remove from the oven and spread the spinach mixture over the top, leaving a 1cm border around the edges. Sprinkle with the remaining Feta and some chilli flakes. Bake for another 10 minutes until heated through.
7. Slice and serve with a salad.

Per Serving: 607kcals, 41.8g fat (13.1g saturated), 44.1g carbs, 2.3g sugars, 15.6g protein, 2.9g fibre, 0.527g sodium