Puff pastry filled with lamb and leaf spinach

Ingredients for 4 servings:

• 500 g lamb, cut into small pieces
• 1 cup cream cheese
• 150 g feta cheese
• 250 g leaf spinach, frozen
• 2 medium-sized onions, diced
• 4 garlic cloves, diced
• 250 g cocktail tomatoes
• 2 packs of puff pastry, fresh
• Basil, fresh
• salt and pepper
• Rosemary, shredded

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 5 minutes

little effort, big impact

Brown the finely chopped lamb in olive oil. Sauté an onion and half of the garlic and season with salt, pepper, and a little rosemary. Make a paste from the cream cheese, feta cheese, onion, garlic, salt, pepper, and basil. Briefly sauté the thawed spinach leaves with the onion and garlic and add a little salt. Halve the cherry tomatoes and add them to the spinach leaves. Place a roll of puff pastry on a baking sheet and spread some of the cream cheese paste on top. Arrange the spinach leaves and meat on top. Spread the paste over the top again, place the second roll of puff pastry on top, and seal it with the bottom pastry. If necessary, press the edges together with a fork. Place the baking sheet in the oven and bake the pie at 170°C fan/convection oven for approximately 30-45 minutes.