John Myers
Puff Pastries with Spinach
The perfect puff pastries with spinach recipe with a picture and simple step-by-step instructions.
- 6 Frozen puff pastry
- 300 g Frozen spinach
- 1 Fresh tomato
- 150 g Feta
- Flour
- 3 Egg yolk
- Water
- Salt pepper
- Let the TC puff pastry thaw. Defrost and drain the spinach. Wash and dice tomato, we only need the pulp, otherwise it will be too watery. Crush the feta.
- Mix the spinach, feta, tomato pieces and salt and pepper. Preheat the oven to 180 °.
- Flour the worktop and roll out the puff pastry a little. One slice of puff pastry is enough for 2 bags. Divide in the middle. Mix the egg yolks and a little water. Roll out the puff pastry on a floured work surface and then skim off the excess flour before further processing. Brush the plate with egg yolk. Put 1 spoonful of the spinach filling on half of the puff pastry. Fold it shut and use a fork to push the sides shut. So that it looks nicer, I drove around the corners with a pizza roller. Brush the pockets with egg yolk as well.
- Place on a grid with baking paper and put in the oven. I left them in the oven for about 15-20 minutes. Depending on how golden brown you want them. I served the spinach pockets with potato cubes and saithe bites. There is an extra recipe for the saithe bites.
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