Spinach, pine nut and feta pastries

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olive magazine

9 ratings

Recipe by olive magazine

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1. 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

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• Ulla

  05 November 2007

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• Ellie

  05 February 2008

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  10 March 2008

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• madonald

  14 June 2008

  madonald rated and commented on this recipe

  

  very tasty and suits veggie and non-veggie alike.

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• Erica

  30 September 2008

  Erica rated and commented on this recipe

  

  i made these for GCSE food and they looked really impressive considering how simple they were. they tasted great, too.

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• Jeannie B

  14 February 2009

  Jeannie B rated and commented on this recipe

  

  Made this as a starter and served with home made garlic bread. I did not have any pine nuts but it was fine without them. It was so easy but impressive and tasty.

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• Amybelle

  16 February 2009

  Amybelle rated and commented on this recipe

  

  Made this for our main with new potatoes and salad. Was a lovely simple but great tasting and looking meal so will definitely make again for guests. Don't think it would be right without the balsamic vinegar though.

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• Jacqui Sayers

  04 August 2009

  Jacqui Sayers commented on this recipe

  Blimey! Lovely and so so simple. Very easy to make and looks totally fab. I forgot the balsamic so be interested to see what it tastes like with as Amybelle recommends :o)

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• Jacqui Sayers

  04 August 2009

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• Lozzers

  25 August 2009

  Lozzers rated and commented on this recipe

  

  Lovely - I made them on a dough base - rather like pizza which should cut down the fat content, and added mushrooms as I had them, we really enjoyed this and am looking forward to the rest for lunch

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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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Difficulty and servings

Serves 4

Preparation and cooking times

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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