Prep 20 mins
Cook 20 mins
My own invention that I took to a party yesterday and got asked for the recipe aseveral times. Aus puff pastry comes as interleaved sheets of which there are 6 in a 1kg packet.
- 200 g feta cheese, crumbled
- 1 small onion, finely chopped
- 200 g frozen spinach, defrosted and squeezed dry
- 1⁄2 cup dried breadcrumbs
- 2 lightly beaten eggs
- 1 tablespoon lemon juice
- 2 tablespoons pine nuts, toasted
- 1 tablespoon chopped of fresh mint
- 1⁄2 teaspoon dried dill
- salt and pepper (lots of pepper)
- 2 sheets puff pastry, defrosted and cut in half
- 2 tablespoons milk
- Preheat oven to 200c.
- Mix all ingredients together (except pastry sheets).
- Lay pastry sheets (with plastic attached) out on your counter.
- Fill a large piping bag (no nozzle) with the mix and squeeze out a long line of mix down the long edge of the pastry-about 1/2 an inch in from that edge.
- No piping bag? Divide mix in 4 and spoon this along the long edge.
- Roll up, peeling the plastic away as you roll.
- Seal the inner edge with a little water.
- Cut each of these rolls into three, then cut each smaller roll ALMOST through in the middle (leave the bottom intact). When they are cooked, I cut them right through to make a bite sized roll, but cooking them this way keeps them moister.
- Place on a baking tray, brush each with a little milk, then cook in pre heated oven for about 20 minutes or until golden brown on top and cooked through.
Absolutely delicious, Jan! My only change was to use fresh dill and dried mint, as I had the fresh dill, but couldn't get fresh mint! I had one hot earlier, and just tried another one cold. They were delicious both ways! I'm taking some of the leftovers for my lunch tomorrow! Thanks for sharing! [Made for Aus/NZ Recipe Swap]
Fantastic! I was a little skeptical about the mint, but I added it as directed and was very happy that I did. Will frequently impress guests with this one!
Kudos to you for this exceptional recipe! I regularly make something very close to this, but decided to try your version and loved it. Thanks for sharing the recipe.