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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
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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. Ingredients:
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 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 |
Directions:
1. Preheat oven to 200c.
2. Mix all ingredients together (except pastry sheets).
3. Lay pastry sheets (with plastic attached) out on your counter.
4. 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.
5. No piping bag? Divide mix in 4 and spoon this along the long edge.
6. Roll up, peeling the plastic away as you roll.
7. Seal the inner edge with a little water.
8. 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.
9. 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.
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