INGREDIENTS
2 large eggs, divided
1 c. ricotta cheese
1 c. baby spinach, roughly chopped
1 c. basil, chopped
1/4 c. sun-dried tomatoes (about 9), finely chopped
1/4 tsp. red pepper flakes
Kosher salt
2 refrigerated rolled pie crusts (from 15-ounce box)
Sesame seeds, for sprinkling
DIRECTIONS
1. Heat oven to 400°F. Line large rimmed baking sheet with parchment paper. In small bowl, whisk together one egg with 1 tablespoon water; set aside.
2. In medium bowl, combine ricotta, spinach, basil, tomatoes, red pepper, remaining egg and 1/4 teaspoon kosher salt.
3. Unroll pie crusts and cut each into 4 wedges. Divide ricotta mixture among wedges (about 3 tablespoons for each), placing on 1 side. Fold dough over filling and press edges with fork to seal.
4. Transfer to prepared baking sheet. Brush tops with egg mixture and sprinkle with sesame seeds, if desired. Bake until golden brown, 16 to 20 minutes.
Source: Goodhousekeeping
