MissMareeIndustries
Spinach and Fetta Pastries
* I use Australian measurements -
Click Here for a cooking conversion site.
Cooking time: 10 minutes
Oven temperature: 240 degrees Celsius
Utensils needed:
Basting Brush
Tray
Chopping Knife
Chopping Board
Fork
Cooling rack
Bowl
Ingredients:
3x Puff Pastry Sheets
2x 180g packets of fetta Cheese (Lemnos Brand)
¼ cup of Baby Spinach Leaves
Oregano/Mixed Herbs
1x Egg
Salt & Pepper
Sesame Seeds
Method:
1) Preheat oven to 240 degrees Celsius.
Pull 3 sheets of puff pastry out of the freezer and place on the bench to defrost – don’t let them completely defrost otherwise they get too sticky and difficult to use – you will need to put the 3rd sheet in the fridge by the time you are finished with the 1st one.
2) Take the fetta out of both packets and slice them – make each slice roughly 2-3 cms thick. Then taking your baby spinach leaves, rinse them under cold water, cut the stems off and dice the leaves into pieces.
3) Next, crack 1 egg into a bowl and whisk. By the time that is done your pastry sheets should be ready to use. Cut the first sheet into 4 squares, then using your basting brush coat the edges of two sides per square only.
4) Lay a handful of fetta down in a half triangle on 1 of the squares over the egg sides, then place the baby spinach on top, sprinkle on the mixed herbs, salt and pepper then fold the pastry in half. Push the tip of your folk all around the sides of the pastry and poke holes all over the top. Brush more egg on top and sprinkle on a handful of sesame seeds.
Repeat the above step for the rest of this sheet and the 2nd sheet.
5) Place your finished triangles onto a tray – mine fits 2 sheets / 8 triangles at a time – for 10-15 minutes at 240 degrees Celsius.
(There are only 7 in these photos because my second sheet was broken)
If you have 2 flat trays then you can go ahead and make the 3rd set of triangles before chucking these in the oven – however I only have the 1 tray.
Once they are done, pull the tray out of the oven and place the pastries onto a cooling rack for 5 minutes before serving.
I hope you enjoyed this step by step tutorial. :)
I love this recipe as it is perfect for party food, quick easy dinners and work/school lunches.
These are just as yummy the next day – however they aren’t as crispy when reheated.
Stay tuned for more upcoming tutorials – In the meantime check out the competitions section of this site!
