Puff pastry, spinach and goat cheese parcels

Ingredients for 2 servings:

• 500 g leaf spinach, frozen
• 1 pack of puff pastry
• 2 eggs
• 150 g goat cheese roll
• 1 large onion(s)
• 1 ½ tbsp olive oil
• ½ tsp nutmeg
• salt and pepper
• ½ tsp garlic powder

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 10 minutes

Thaw the spinach. Heat the oil in a pan, fry the onion until translucent. Add the spinach leaves and sauté. If the spinach releases too much liquid, drain it. It’s best to press the spinach lightly with a spoon to get rid of as much liquid as possible. In the meantime, preheat the oven to 175°C fan/convection oven. Cut the goat cheese into slices. Enough so that there is one slice for each pocket, plus an additional cheese wheel. Crumble this additional cheese wheel and beat it with an egg. Beat the second egg and mix it well with the egg and goat cheese mixture. In the meantime, roll out the puff pastry and cut into squares approximately 10 x 10 cm. Fill each square with the spinach mixture and place a goat cheese wheel in the center. Fold in the four corners of the square so that the four corners rest lightly on the goat cheese. A bit of goat cheese should still be visible in the center. Finally, brush with the egg mixture and place on a prepared baking sheet. Bake in a preheated oven at 175°C (350°F) for about 20 minutes, or until golden brown. Serve with a salad.