Not too long ago, I stumbled across a random video which reminded me of this recipe. A dish I’ve been making for a few years. It was a sign to drop the recipe! Trust me, these cheese and spinach pastries aren’t as complicated as they look. Simply because I cheated with the pastry and purchased it ready-made. If it isn’t broken then don’t fix it, or whatever that saying is…
Ingredients For Regular Version:
One roll of puff pastry + 350 grams of spinach + 200 grams of feta or cream cheese + 100 grams of melted butter + handful of chili flakes + pinch of salt/pepper and any other seasonings you wish to add.
Ingredients For Vegan + GF Version:
One roll of Jus-Rol GF puff pastry, which is also vegan + 350 grams of spinach + 200 grams of vegan cream cheese or vegan feta + 100 grams of vegan butter or olive oil spread + handful of chili flakes + pinch of salt/ pepper plus any other seasonings you wish to add. I used paprika and oregano.
- Pre-heat the oven to 200 degrees Celsius. As always, grease the tin. I wouldn’t suggest skipping this step because I thought I could get away with just using a non-stick tray but everything got stuck lol.
- Wash the spinach then let it reduce in a pan on high heat. It only takes about a minute so be careful not to burn. Once all your spinach has wilted, place into a drainer and press out the moisture. Transfer spinach into a bowl.
- Add your choice of cheese with the spinach. Stir the mixture until well combined. Here, add a pinch of salt and pepper plus any seasonings you want. I added paprika and oregano.
- Take your puff pastry and roll out, as far as you can without it splitting. Cut into 2 halves then put one of the halves into the baking tray. Add the filling, making sure every inch of the pastry is covered. Place the remaining half on top as a cover. Press down the sides to make sure no filling escapes. Personally, I do this with a fork so that everything looks even. I also score some lines on top of the pastry.
- Pour HALF of the melted butter over the pastry then transfer into the oven for 25-30 minutes. However, keep checking on the product as those with less filling tend to cook quicker. After about 15 minutes or so, pour the remaining melted butter over the pastry. It’s so important to turn the baking tray at this point to make sure all sides are cooking evenly. You’re looking for something which looks golden on top and crispy on the corners. Once out the oven, let the dish cool then throw over the chili flakes.
I told you they weren’t difficult to make! Nobody needs to know that though…
See you in the next post.