Donna Hay is a food stylist, author, magazine and newspaper editor, businesswoman and television presenter.
She has written over 28 cookbooks and has hosted a number of TV shows.
She has a new book called ‘Too Easy’, all about cooking delicious easy meals.
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For more information on the book, head to the website here!
SPEEDY SPINACH AND RICOTTA PIES
I can’t get enough of these crisp, no-fuss pies with the tastiest creamy, cheesy filling. Swapping pastry for tortillas is a genius game changer, and the potential to switch up the flavours to suit you and your family (or what’s in the fridge) is even better.
400g (14 oz) frozen spinach, thawed
2 cups (480g/1 lb 1 oz) fresh ricotta
1 egg, plus 2 extra eggs, lightly whisked, for brushing
¾ cup (60g/2 oz) finely grated parmesan
¼ cup (12g/½ oz) finely chopped dill leaves
2 teaspoons finely grated lemon rind
sea salt and cracked black pepper
4 x 20cm (8 in) flour tortillas
extra virgin olive oil, for brushing
Squeeze the excess liquid from spinach and finely chop.
Combine the spinach, ricotta, 1 egg, parmesan, dill, lemon rind, salt and pepper.
Divide the mixture between tortillas, placing the mixture in the centre.
Brush the edges with whisked egg, fold each of the tortillas in half and press edges to seal.
Preheat air fryer to 200°C (400°F) for 4 minutes. Reduce the heat to 180°C (350°F).
Brush the hot basket with oil. In batches, place the pies in the basket and brush one side with egg. Cook for 7 minutes each side or until golden and crispy. Sprinkle with salt to serve. Makes 4
Cook’s note: You can easily switch up the flavour combos here. Try cooked chicken mixed with sour cream and chives for an almost-instant chicken pie. Chunks of roasted pumpkin, semi sundried tomatoes with feta… let your imagination run wild!
