Crispy feta cheese pastries

Crispy feta cheese pastries

By
From
Under the Walnut Tree
Makes
8
Photographer
Fanny Bergenström

These appetising pastries are filled with feta cheese, thyme and spinach (or you could use rocket). Serve them with a fresh green salad, thinly sliced red onion, a few black olives and a splash of mild balsamic vinegar.

Ingredients

Quantity Ingredient
4 rectangular shee frozen puff pastry
100g baby english spinach or rocket leaves
200g feta cheese, crumbled
2 tablespoons butter, melted
1 garlic clove, crushed
4 tablespoons fresh thyme leaves, chopped
3-5 tablespoons fresh flat-leaf parsley, chopped
A pinch freshly ground black pepper
1 egg, lightly beaten

Method

  1. Let the puff pastry thaw at room temperature for 15 minutes.
  2. Meanwhile, pick through and rinse the spinach leaves or rocket. Pat dry or spin them in a salad spinner, then finely chop the leaves. Combine the spinach with the crumbled feta, melted butter, garlic, thyme, parsley and pepper. Set aside.
  3. Preheat the oven to 200°C. Roll out the puff pastry and cut into 10 cm squares. Place some spinach and cheese mixture in the centre of each square. Brush the edges with a little beaten egg, fold into triangular ‘packages’ and press the edges together with a fork. Brush with the beaten egg.
  4. Place the pastries on a baking tray and bake in the middle of the oven for about 25 minutes, or until golden. Serve the pastries just cooled, accompanied with fresh green leaves.
Tags:
Under the Walnut Tree
Fanny
Anna
Bergenström
Bergenstrom
SBS
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