Spinach, pine nut and feta pastries
A melt-in-the-mouth pastry laden with toppings that go together perfectly
5
ratings
Difficulty and servings
Serves 4
Preperation and cooking times
Ready in 45 mins
Vegetarian
- Heat the oven to 200C/fan 180C/gas 6. Mix the spinach, pine nuts, onion and balsamic and season. Put the pastry pieces on a baking sheet, score a border 11/2 cm in from each edge and glaze. Divide the spinach mix and feta between them and spread inside the border. Bake for 20-25 minutes until puffed and golden.
Know-how
Take ready-rolled puff pastry from the fridge 30 minutes before use to prevent it cracking when you unroll it.
Per serving
367 kcalories, protein 10.6g, carbohydrate 24.7g, fat 25.8 g, saturated fat 9.9g, fibre 1.6g, salt 1.54 g
Recipe from olive magazine, January 2006.
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Ingredients
- 1 sheet of fresh or frozen ready-rolled puff pastry , cut into 4
- 2 tbsp balsamic vinegar
- 100g feta cheese , crumbled
- a handful of pine nuts
- 200g young leaf spinach , cooked in a little butter then squeezed or excess water
- 1 onion , sliced and cooked in butter until soft
- 1 egg yolk , whisked for glazing
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Use pre-prepared ingredients to toss together a low-GI and superhealthy salad
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Difficulty and servings
Serves 4
Preperation and cooking times
Ready in 45 mins
Vegetarian
Ingredients
- 1 sheet of fresh or frozen ready-rolled puff pastry , cut into 4
- 2 tbsp balsamic vinegar
- 100g feta cheese , crumbled
- a handful of pine nuts
- 200g young leaf spinach , cooked in a little butter then squeezed or excess water
- 1 onion , sliced and cooked in butter until soft
- 1 egg yolk , whisked for glazing
Per serving
367 kcalories, protein 10.6g, carbohydrate 24.7g, fat 25.8 g, saturated fat 9.9g, fibre 1.6g, salt 1.54 g
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05 November 2007
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