Spinach and Feta Puffs
Sometimes I am seized by a desire to make a certain recipe. These gorgeous puffs were lunch a few days ago, but they would be great for a party. You could even make them half the size if you’re going for the small nibbly look.
280g/10 ounces frozen spinach
110g/4 ounces feta cheese, coarsey crumbled
2 cloves garlic, pressed
About 20 grinds black pepper
Small dash nutmeg
Flour, for dusting
2 sheets of frozen puff pastry
Preheat the oven to 200C/375F. Thaw the frozen spinach by covering it with warm water for 5 minutes and then drain it, squeezing out excess liquid.
In a bowl mix the spinach, crumbled feta, garlic, pepper and nutmeg.
Flour a dry table or kitchen bench and lay out the puff pastry. Cut each sheet into 9 squares. Plop a teaspoon of the spinach mix into a corner of each square. Fold the pastry square diagonally over the mixture so you have 9 triangles from each sheet. To seal wet the edges with water and press down with a fork.
Place the finished pockets on a greased baking tray and cook for 15 minutes until they are golden and puffy. Best served hot with a green salad if you’re going to make a meal of it.
Source: Adapted from Dave Lieberman’s recipe (his spinach mix is great, but he makes the whole puff pastry thing a little complicated).
Best cooked to… Well I don’t know if it’s the best choice for pastry puffs… but I made this while listening to Simian Mobile Dance Disco’s song Bad Blood. What makes this song is the vocals by Alexis Taylor – brilliant.
Filed under: Baking, Tapas | 1 Comment