Stuffed dumplings with feta and spinach

Ingredients for 1 servings:

• 450 g puff pastry, frozen
• 300 g spinach, frozen
• 100 g salami (poultry)
• 1 onion(s)
• 100 g feta cheese
• 1 egg(s)
• some pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

for approx. 12 small bags

Defrost the spinach and squeeze the excess water out well. Finely dice the salami and onion and mix with the crumbled feta and egg. Season the spinach with pepper and add it to the dough. Roll out the puff pastry sheets into a strip measuring approximately 20 cm x 30 cm and cut lengthwise into 3 strips. Place a tablespoon of the filling onto the strips and cut them off to form a triangular parcel, approximately 4 per strip. Press the dough firmly. Place the parcels on baking paper in the oven and bake at 190°C (convection oven) for approximately 20 minutes. Check frequently, as the puff pastry tends to cook too quickly. This recipe yields approximately 12 parcels – for a main course, simply make larger ones instead of such “small” snack parcels.