John Myers
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Puff Pastries with Spinach and Sheep Cheese Filling
The perfect puff pastries with spinach and sheep cheese filling recipe with a picture and simple step-by-step instructions.
- 450 gr Puff pastry 10 square slices) is available as frozen food
filling
- 1 Onion
- 1 tbsp Oil or butter
- 225 gr Spinach leaves
- 100 gr Sheep cheese
- Salt, pepper and nutmeg
For painting
- 1 Egg
- 2 tbsp Milk
- Let the puff pastry thaw according to the instructions on the package. But also goes very well with fresh dough.
- Peel the onion, cut into cubes and sauté in the melted butter or oil. Add the spinach and simmer over low heat. With salt, pepper, nutmeg who likes garlic.
- Cut the sheep’s cheese into small cubes. If you don’t like sheep cheese, take mozzarella.
- Separate the egg for brushing. Whisk the egg white and brush the edges of the puff pastry with it. Place a little spinach on top of the puff pastry with the sheep’s cheese in the middle. Fold the dough sheets into triangles and press firmly with a fork.
- Then place on a baking sheet lined with baking paper and brush with the egg yolk and milk whisked mixture. Bake the baking sheet in a preheated oven for 20 minutes at 200 ° C. You can also serve a mixed salad or, like me, as a snack with a good wine or beer 🙂
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