SPINACH & ARTICHOKE PARCELS
SERVES 4 PREP 20 MINS COOK 30 MINS
• 30g butter • 1 onion, finely chopped • 2 cups shredded silverbeet • 420g jar artichoke hearts, drained, chopped • 150g ricotta • 100g feta, crumbled • 1 egg, lightly beaten, plus 1 extra, beaten • 2 sheets frozen puff pastry, quartered TOMATO SALAD
• 2 tomatoes, sliced • ½ cup fresh basil leaves • 1 tbsp olive oil • 2 tsp balsamic vinegar 1 Preheat oven to 200°C. Line oven tray with baking paper.
2 In a medium frying pan, melt butter on medium. Sauté onion 2-3 mins. On high heat, add silverbeet and artichokes. Cook 3-5 mins, stirring, until silverbeet wilts and liquid evaporates. Move to bowl to cool. Mix in cheeses and egg. Season…
