SPINACH, FETA AND LEMON PASTIES

Better Homes and Gardens (Australia) - - Outdoor Inspiration -

Prepa­ra­tion time 25 mins Cook­ing time 30 mins Makes 36

60g baby spinach leaves Finely grated zest of 1 lemon

and juice of ½ lemon

1 Tbsp ex­tra vir­gin olive oil 125g Dan­ish feta, crum­bled

2 tsp ground sumac

1 tsp dried mint

Sea-salt flakes and freshly ground

black pep­per, to sea­son

3 sheets frozen ready-rolled short­crust pas­try, par­tially thawed

1 free-range egg, lightly beaten Black and white sesame

seeds, to gar­nish

STEP 1 Put spinach in a large mi­crowave-safe bowl and add

1 tsp wa­ter. Cover with plas­tic wrap and mi­crowave for 45 sec­onds. Set aside, cov­ered, for 10 min­utes. STEP 2 Use your hands to squeeze ex­cess wa­ter from spinach, then

finely chop and trans­fer to a sec­ond large bowl. Stir in lemon zest, juice and olive oil and mix thor­oughly. Add feta, sumac and mint, then sea­son and mix again.

STEP 3 Pre­heat oven to 180°C fan-forced (200°C con­ven­tional). Line 2 oven trays with bak­ing pa­per.

STEP 4 Cut a pas­try sheet in half to cre­ate 2 rec­tan­gles, then cut each rec­tan­gle width­ways into 3 to cre­ate 6 rec­tan­gles. Cut each rec­tan­gle in half on the di­ag­o­nal to cre­ate 12 right-an­gled tri­an­gles. Re­peat with re­main­ing sheets to make 36 tri­an­gles.

STEP 5 Put a tsp of spinach mix­ture in the mid­dle of the widest end of each tri­an­gle. Start­ing at the spinach end, roll up the pas­try to­wards the pointy end un­til the fill­ing is en­closed and a crois­sant shape forms. Pinch the sides. Trans­fer pas­tries to pre­pared trays, seam-side down.

STEP 6 Brush the top of each pas­try with a lit­tle of the egg. Sprin­kle with sesame seeds to gar­nish and bake for 25 min­utes or un­til pas­try is golden. Set pasties aside on trays to cool slightly be­fore serv­ing warm.

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