Lawsons Deli and eagerly consumed on the beach, this spinach had been found a use! Once home, the cooking began.
Spinach and Feta Pastries
As these were based on Lawsons Deli pastries and a gift of spinach, I didn't use exact measurements, so these are rough approximations. These quantities made 6 pastries, with two per serving for a main meal. You can easily scale the numbers up or down for different amounts of people.
1 onion, finely chopped
1 garlic clove, peeled and crushed
200g carefully washed (no one wants soil in a pasty), destalked and cooked spinach
150g feta cheese
1tbsp mint, finely chopped
1tsp thyme leaves, finely chopped
250g puff pastry
1 more beaten egg
- Preheat the oven to 190'C.
- Saute the onion and garlic slowly in two large knobs of butter until the onion is softened and golden. Meanwhile, squeeze all excess water out of the spinach and chop into more bite-size pieces with a large pair of scissors.
- Take the onion off the heat and add in all the remaining ingredients other than pastry. Season well and taste, then add more of whatever is lacking.
- Roll out the pastry very thinly and cut into 10cm squares. Place a large tablespoon of the spinach mix into the centre of each pastry square. Brush the edges with beaten egg and bring up to the top, pinching together diagonal edges and twisting the corners. Brush the whole top with more egg.
- Place on a baking tray and bake for 15-20minutes until the pastry is risen and golden and the feta is melted. Serve warm with a salad in the sunshine and enjoy!