Step 1

Preheat oven to 230°C. Brush a baking tray with melted butter to grease.

Step 2

Place the ricotta and eggs in a medium bowl and stir until well combined. Add the artichokes, semi-dried tomatoes, olives and green shallots, and season with salt and pepper. Stir to combine.

Step 3

Place the pastry on a clean work surface. Cut each sheet into 4 squares. Divide ricotta mixture into 8 portions and spoon 1 portion into the centre of each pastry square. Fold pastry corners over to cover ricotta mixture and press edges together to seal and form a parcel. Place on the greased tray. Bake in preheated oven for 15 minutes or until crisp, golden and puffed.

Step 4

Meanwhile, place salad leaves in a bowl. Combine oil and lemon juice, and season with salt and pepper. Drizzle over salad leaves and gently toss to combine. Divide salad leaves among serving plates and serve with pies.