Spinach and Feta Puffs
1 pack of 375g ready rolled lighter puff pastry
1 medium onion, finely chopped.
1 tbsp olive oil
260g bag baby leaf spinach, washed
100 g Greek Cheese, crumbled
10g pine nuts, toasted
Pinch ground nutmeg
¼ tsp dried oregano
Ground black pepper
Milk to glaze
Remove pastry from the fridge 20 minutes before required.
Pre heat the oven to 200 C/ fan 180 C / Gas Mark 6
Tear the spinach into a large pan with a tablespoon of water and cook until wilted. Drain and squeeze lightly to remove excess liquid.
Heat the oil in a pan and gently cook the onion for 5 minutes till soft.
Allow onion and spinach to cool then gently mix with the cheese, pine nuts, oregano, nutmeg and pepper.
Unroll the pastry. Cut into 3 lengthways X 4 widthways to make 12 squares.
Place some of the spinach and cheese mixture in the centre of each square.
Wrap 2 opposite corners of the pastry over the top of the filling, dampen with water and press together gently.
Remove from the baking paper and place onto lightly greased baking trays.
Bake for 10 – 15 minutes until the pastry is risen and golden.
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