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Author Notes: Flaky puff pastry filled with spinach, feta and toasted pine nuts, great for lunch and dinner, what the hell, even for breakfast. —Alexandra Tamasan
- 1000 grams ready made puff pastry
- 600 grams spinach
- 3 large eggs
- 75 grams pine nuts
- 250 grams feta cheese
- Preheat oven at 210C. Line a baking tray with parchment paper.
- Over medium heat, sauté the spinach until fully thawed. Remove spinach into a colander and leave to drain of all moisture. You will need to help this along – try squeezing the liquid out with your hands, when the spinach has cooled.
- In a bowl, crumble the feta cheese, add pine nuts, spinach and 2 eggs and mix well to combine.
- On a lightly floured worktop, roll out the puff pastry in 2 batches. I used 1 block for 1 large pastry coil and divided the 2nd block in 4 equal portions for 4 coils.
- Start by positioning one rectangle of pastry in front of you, one long side aligned closest to you.
- Spoon filling along the long side closest to you, then fold pastry on top and roll in a tight sausage shape.
- Making sure the seam is on the bottom, coil pastry into a tight spiral and tuck the end underneath to seal. Place on baking tray.
- Use the remaining egg to make some egg wash and brush the pastry coil.
- Repeat with remaining dough portions.
- Bake for approx. 25 – 30 mins, until golden and flaky crisp. If you make a larger coil, it will need closer to 40 mins to bake and I suggest you cover with foil about half way through to avoid over-browning it.