Spinach and feta pastries

Yorgy does 350g spinach & 200g (whole block) feta From frozen air fry at 200°C for 8 mins. To make eggless add a little olive oil to mixture before adding to pastry & brush with olive oil instead of eggwash.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Wash spinach if fresh (frozen is better). Cut leek and mince garlic.

Step 2

Fry leek and garlic till tender, add spinach. If fresh, add a little water and wilt with lid on, then evaporate all the water.

Step 3

Finish with salt and pepper to taste then add to a bowl, let cool, and cool more in fridge.

Step 4

Remove puff pastry from fridge to warm up (for ~10 mins). Once filling is cooled, mix in 200g feta (whole block) and combine well. Add squeeze of lemon juice to taste and olive oil to make a spreadable consistency.

Step 5

Unroll puff pastry sheet. Spread out mixture well and roll up from the long side.

Step 6

Press down slightly, then slice into 1 inch thick pieces with a sharp knife.

Step 7

Mix a little honey with water in a small bowl and brush onto each pastry. (Optional) Add a sprinkle of sesame seeds on top.

Step 8

Put in preheated oven at 180°C for 30 mins until golden. Let cool for 5-10 mins then serve.