These delicious little hand held mini pies look fancy, but the recipe is actually very simple. They make a great addition to a holiday brunch and can be frozen to pull out and heat up for breakfast on the go. Spinach, basil, and sun-dried tomatoes go well together in these yummy breakfast pockets.

Ingredients:

• 2 large eggs
• 1 cup ricotta cheese
• 1 cup baby spinach roughly chopped
• 1/2 cup basil chopped
• 1/4 cup sun-dried tomatoes finely chopped
• 1/4 tsp red pepper flakes (optional)
• salt
• 2 refrigerated rolled pie crusts (from 15 oz. box of two)
• Sesame seeds (for sprinkling on top)

Instructions:

• Heat oven to 400 degrees F. Line a large rimmed baking sheet with parchment paper.
• In a small bowl, whisk together 1 of the eggs with 1 Tbs water; set aside.
• In a medium bowl stir together ricotta cheese, spinach, basil, tomatoes, red papper flakes, the remaining egg, and salt.

• Unroll pie crusts on a cutting board and cut each into 4 wedges.
• Place 2-3 tablespoons of ricotta mixture on one side of each wedge.

• Transfer to prepared baking sheet. Brush tops with egg mixture and sprinkle with sesame seeds.
• Bake until golden brown, 17 – 20 minutes.