Crispy, golden puff pastry filled with savoury spinach, creamy feta, garlic and fresh chillies, finished with black and white sesame seeds. Easy to make ahead and perfect for sharing.
Equipment
- Large pot
- Rolling Pin
- sharp knife
- Baking tray
- Baking paper
Ingredients
- 1/4 cup vegetable oil
- 1 onion finely sliced
- 4 small red chillies
- 2 small green chillies
- 4 garlic cloves finely diced
- 1/2 tsp fine salt
- 400g baby spinach roughly chopped
- 400g puff pastry
- 250g plain feta cheese
- 2 tbsp milk for brushing
- 1 tbsp black sesame seeds
- 1 tbsp white sesame seeds
Instructions
- Heat oil in a large pot over medium heat. Add the onion, red chillies, green chillies and garlic. Cook for 4–5 minutes, until softened and fragrant.
- Add the spinach and salt. Cook for 3–5 minutes, stirring occasionally, until the spinach has wilted and most of the excess moisture has cooked away.
- Remove from the heat and allow the spinach mixture to cool slightly.
- Preheat the oven to 200°C. Roll out the puff pastry sheet on a lightly floured surface or a non-stick baking pan.
- Spread the spinach evenly across the pastry. Crumble the feta over the top, leaving a small border around the edges so the filling doesn’t squeeze out.
- Roll the pastry firmly into a log, enclosing the filling. Place it seam-side down.
- Cut the pastry roll into 8 equal pieces and arrange them on a lined baking tray.
- Brush the tops with milk, then sprinkle with the black and white sesame seeds.
- Bake for 20–25 minutes, or until the pastry is puffed and golden brown.
- Allow the spinach and feta puffs to cool for a few minutes before serving.
Notes
- Cook the spinach until most of the moisture is gone, or the pastry will turn soggy.
- If using frozen spinach, thaw it and squeeze it very dry first.
- Chill the rolled log for 10 minutes before slicing for cleaner cuts.