This Spinach, Onion, and Feta in Puff Pastry recipe is a great savory appetizer and doubles as a vegetable side dish. Great for family meals, pot lucks, and parties.
|1 Pkg||Tenderflake Frozen Puff Pastry|
|2 Pkg||Frozen chopped spinach|
|1 Pkg||shredded fita cheese|
Pre-heat oven to 375C
Thaw and defrost spinach according to package directions. Squeeze off excess water.
In a non-stick frying pan, heat oil. Chop onion. Place onion in frying pan to gently saute.
When the sauteed onions are a clear colour, add in spinach. Saute together for 3 minutes (stirring once in a while).
Then add in the shredded feta cheese. Turn off stove top and allow cheese to incorporate and melt (the heat of the pan itself will melt the cheese).
In the meantime, line two baking sheets with parchment paper. Open up the package of Tenderflake frozen puff pastry. Roll out each of the squares of puff pastry to make two long rectangles (you can use a rolling pin or just stretch by hand). Place rectangles of puff pastry on to the parchment paper.
Next, crack one egg and scramble it. Mix the scrambled egg into the spinach/cheese mixture.
Then, take spinach/cheese/egg mixture and divide it evenly on to the two puff pastry rectangles. You can either fold up the sides of the puff pastry to make a type of gallete or leave them unfolded.
Put both cookie sheets into the pre-heated oven. Bake for 25-30 min (until the puff pastry is golden). Remove from oven. Transfer to cutting board. Cut and serve warm.
Also, great left over toasted for lunch the next day!
Thaw and defrost Tenderflake frozen puff pastry and chopped spinach the night before in fridge.
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