Spinach Ricotta Pie in Puff Pastry

I love Spanikopita, the Greek Spinach Pie in Phyllo. But during the work week I don't have the time (or patience) to butter each layer of flaky delicious pastry. Puff pastry to the rescue! It's almost as flaky and just as delicious! Try this, you won't be disappointed!

Ingredients:
1 sheet Puff Pastry, defrosted (read directions on the box)
2 beaten eggs
1/2 cup Parmesan cheese, grated
1- 1/2  package baby spinach
1 1/2 cups ricotta
1/2 tsp salt
1 tsp cracked black pepper
1/4 tsp nutmeg
1 beaten egg
1/2 cup flour

In a pot of water boil the spinach until just cooked, drain and squeeze as much water out as you can with a spoon pressed on the strainer. Rough chop.

In a skillet heat the olive oil and add onions, saute for 4 min and add garlic for another 3 min. Set aside.
In a large bowl combine 2 beaten eggs, ricotta, salt, pepper, nutmeg and Parmesan cheese. Add onions, garlic and spinach to combine.

On a floured surface roll out the Puff pastry to 12-13 " square. Layer in a 9" pie plate. Spoon filling in and then fold over corners of pastry. They should just barely meet. Brush with top of pastry with the 1 beaten egg (egg wash). Bake in a preheated oven at 375 degrees for 40-45 min until brown on top. Let cool on cooling rack for 5 minutes.

Day 5 - Shrimp Pot Pie with fennel

This is a Rachael Ray recipe I've had in my notebook for ages. Thought I'd give it a go tonight..
It looks pretty easy and not too much prep, perfect for weeknight.
Ingredients:
3 Tbs olive oil
2 large leeks or 4 small leeks, white and green parts, cut into half moons (if using large leeks soak in a bowlfull of water to get all the sand out and drain)
1 fennel bulb, cut into half inch pieces
3 Tbsp flour
1/2 cup dry white wine
1 cup milk
1 pound shrimp, cleaned
1/2 cup fresh flat leaf parsley
1 8 oz sheet frozen puff pastry, thawed

Heat oven to 400 degrees. Heat the oil in a large saucepan over medium-high heat, add leeks and fennel and cook 6 min, stirring occasionally. Add the flour and cook for 1 min, do not allow to burn. Stir in the wine, milk 1 tsp salt and 1 tsp pepper. Simmer until thickened, 2-3 min. Stir in the shrimp and parsley and stir. Transfer the mixture to a shallow 2 qt baking dish. Lay the pastry on top, trimming to fit and cut vents in the pastry top. Bake until top is browned and filling is bubbling- 25-30 minutes.

Italian ricotta Pie

Ingredients:

Crust:

1/4 cup butter

2/3 cup sugar

3 cups flour

1 tsp baking powder

2 eggs

2-4 Tbsp cold water

Filling:

3 lbs ricotta

1 1/2 cups sugar

5 eggs

tsp lemon zest

1 tsp vanilla

Mix pastry dough, adding just enough water to combine, usually 2 tbsp.,  and divide into quarters. Roll out  1/4 dough to fit into 9" pie plate. Roll another 1/4 and cut into 1 " strips . Mix ingredients for filling and fill pie plate. Cover filling w/ the dough strips in a lattice weave or decoratively across pie. Brush strips w/ egg wash (1 egg beaten with 1 tsp water).  Repeat w/ remaining dough and filling. Bake for 1 1/4 hours in a preheated 350 degree oven until filling is set. Cool on rack and then cool in refrigerator 
for at least 2 hours.