Recipe: Leah Hoskin | Photography: Ashlee DeCaires
1 x 400g packet fresh spinach, blanched, drained, water squeezed out, and finely chopped
½ cup feta, crumbled
¼ cup onion, finely chopped
1 tbsp olive oil
2 tbsp fresh parsley, chopped
1 tsp garlic, finely chopped
1 tbsp prepared basil pesto
salt and pepper to taste
1 packet frozen puff pastry sheets, thawed but still cold (leave in fridge to thaw)
Makes 12–16 puffs
Prepare a muffin tin or mini muffin tins with a spraying of cooking spray.
Preheat oven to 180°C.
Squeeze out as much excess water as possible from the spinach so you don’t have a soggy filling.
Mix the spinach, feta, onion, olive oil, parsley, garlic, pesto, salt and pepper. Taste the mixture and adjust the seasonings as you please.
Beat one of the eggs in a small bowl and then fold into the spinach mixture.
Lay out puff pastry and cut it into approximately 8x8cm squares. If you’re using mini muffin tins 6x6cm squares.
Place a square of dough into the muffin tin, push it against the sides and leave the corners draped over the edge, then spoon some of the spinach mixture into the centre and fold the corners of the dough over the filling and pinch them together in the centre.
Once you’ve used up all of the filling, beat the remaining egg with a tablespoon of water and brush the tops of the puff pastry with the egg wash and bake at 180°C until the pastry is golden and puffed, approximately 20 minutes.
Run a sharp knife around the edges of the pan to loosen and turn them out onto a rack to cool a bit before serving.