Spiral Puff Pastry Ricotta Pie

Ingredients

• 1 tablespoon chia seeds
• 3 tablespoons water
• 1 cup dairy-free ricotta cheese
• 1 cup dairy-free grated cheese
• 1 small bunch fresh parsley, finely chopped
• 1 small bunch fresh dill, finely chopped
• salt and pepper, to taste
• 3 sheets puff pastry, thawed
• 2 tablespoons melted dairy-free butter, for brushing

Method

1. Preheat oven to 180°C and grease a 18- cm round baking dish. Mix the chia seeds and water together in a small bowl and let it sit for 10 - 15 minutes until the mixture becomes gel.
2. In a mixing bowl combine chia seed mixture, both cheeses, parsley, dill and season to taste. Cut each puff pastry sheet into 3 strips lengthwise. Lay one puff pastry strip and spread with 1 tablespoon of the filling. Bring up the sides of the dough and seal, by pinching together. Shape a coil and place in the center of the prepared baking dish. Continue wrapping around into a spiral until all the pastry is used up. Brush top with melted butter and bake for 30-40 minutes until golden brown. Enjoy!
Vegan Ricotta Cheese (Dairy-Free, Nut-Free)

Ingredients

• 150 grams raw organic buckwheat, soaked for 1 hour and drained
• 1/4-1/2 cup soy or almond milk
• 1 teaspoon lemon juice
• pinch of salt (optional)

Method

1. Place all the ingredients into a blender and process until smooth. Add more or less milk depending on the desirable consistency.