Spinach, pine nut and feta pastries

Spinach, pine nut and feta pastries

A melt-in-the-mouth pastry laden with toppings that go together perfectly

Difficulty and servings

Easy

Serves 4

Preperation and cooking times

Ready in 45 mins
Vegetarian

Vegetarian

Method

  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.
Try

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.

Latest comments and suggestions

  • 05 November 2007

    Ulla rated this recipe

    4 stars

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  • 05 February 2008

    Ellie rated this recipe

    5 stars

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  • 10 March 2008

    Kirsty rated this recipe

    5 stars

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  • 14 June 2008

    madonald rated and commented on this recipe

    5 stars

    very tasty and suits veggie and non-veggie alike.

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  • 30 September 2008

    Erica rated and commented on this recipe

    5 stars

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

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Difficulty and servings

Easy

Serves 4

Preperation and cooking times

Ready in 45 mins
Vegetarian

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
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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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