Spinach Fetta Pastries
Super easy to make and perfect for school lunches (or a snack after school!), these spinach fetta pastries can be made by even the most novice cook in just a few minutes.
INGREDIENTS
2 x sheet puff pastry, thawed
1 egg
120g bag spinach leaves
80g Greek-style Fetta, chopped finely
1 Spring onion, chopped finely
Salt and pepper
METHOD
Turn your oven onto 200 degrees Celsius and line a tray with baking paper.
Put the spinach, fetta, spring onion, salt and pepper into a bowl and mix well until the spinach starts to break down, (we kind of pound it down with a wooden spoon).
Whisk the egg in a small bowl, pour half into the spinach mix and reserve half for later.
Cut the puff pastry into four equal squares and divide the mix evenly between the eight pieces, laying out the filling in a line, corner to corner.
Fold on corner into the middle of the pastry over the top of the filling. Brush the opposing corner with the egg mix and fold it on top to secure the pastry.
Once all eight are done, brush the tops with egg and place into the oven until brown and crisp (about 15 mins).