Spinach & Feta pastries

1 x sheet puff pastry

Filling:

1 x onion diced

2 x garlic cloves diced

120g frozen spinach

100g Feta

100g grated mozzarella

Salt & pepper

Mixed dried herbs

1 x egg white

1 x egg yolk (brushing)

Nigella or sesame seeds

Make your filling: Fry your onion and garlic in some olive oil for a few minutes, add the frozen spinach salt and pepper and 1/3 x cup water let it simmer till all is tender and cooked and water is evaporated, you’ll need to mix it up a bit as the spinach is cooking. Let it cool, I normally put it in the freezer in a place for 5 min to speed it up.

Preheat your oven to 180C

Add the cheeses, egg white (save the yolk for brushing) and herbs to the rest of the cooled down filling and mix well.

Cut your sheet in half vertically as shown in reel and set one half aside, spread the filling over the half and cover with the other half.

Cut lengthways down the middle and then across 6 times so you end up with 12 squares (as shown in reel)

Turn them diamond side and lay them on top of each other as shown in reel in two rows of 6 trying to get the corners of each row to just touch each other

Brush egg yolk and sprinkle with seeds.

Bake for 28-30 min

Enjoy hot or cold.