Greek-style puff pastry pizza

Ingredients for 4 servings:

• 1 package of puff pastry from the refrigerated section, approx. 275 g
• 150 g feta cheese, diced
• 1 kg spinach, fresh
• salt and pepper
• olive oil
• e.g. pine nuts
• Dried pulses for blind baking

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

with feta cheese and fresh spinach

Preheat the oven to 180°C (top/bottom heat). Lightly roll out the puff pastry and divide it into 4 equal, preferably rectangular or oval pieces. Fold the edges up slightly to create four “boats.” Now bake the puff pastry blind. This means pierce the center of each boat with a fork, then line it with baking paper and fill it with peas or lentils to prevent the center from expanding too much. Bake for 12 to 15 minutes. In the meantime, blanch the spinach by soaking it in salted water for about 45 seconds. I also like to cook it in a steamer (Tupperware’s microwave steamer). Squeeze out the excess water and season the spinach with a dash of olive oil, salt, and pepper. Place the spinach and feta cubes on the pre-baked boats. Then bake the boats for another 10 minutes. I also like to use the pizza setting on my oven, which means fan-assisted oven with bottom heat. Toast the pine nuts in a pan without any fat and then add them to the finished pizzas.