Greek puff pastry spinach pockets

Ingredients for 4 servings:

• 300 g puff pastry, frozen
• 250 g feta cheese, crumbled (sheep’s cheese)
• 1 kg leaf spinach
• 2 leeks, cut into fine strips
• 1 onion(s), finely diced
• 4 eggs
• 1 egg yolk
• 4 tbsp breadcrumbs
• 3 tbsp olive oil
• 1 tbsp dill, chopped
• 2 tbsp parsley, chopped
• nutmeg
• salt and pepper
• butter

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Spanakotiropita

Thaw the puff pastry. Spread out the pastry sheets and brush with olive oil. Wash the spinach thoroughly and remove the stalks. Blanch the spinach in boiling salted water for 1 minute and drain well in a sieve. Sauté the onion and leek in butter in a saucepan for a few minutes, add the spinach and cook for about 5 minutes. Season with the herbs and spices to taste. Stir in the beaten eggs, breadcrumbs, and cheese. Spread this mixture on the pastry sheets. Fold up the corners and overlap them to form square pockets. Press the edges firmly together. Brush the finished pockets with egg yolk and place them on a greased baking sheet. Bake in a preheated oven at 200°C for about 30 minutes until golden brown. They taste best when still lukewarm.