Feta, spinach & kale pastry slice

SERVES 4 INGREDIENTS FOR THE FILLING

1 tbsp olive oil

2 red onions, thinly sliced

1 tbsp sugar

2 tsp chopped fresh thyme

120g spinach

100g kale leaves, trimmed and shredded

80g feta cheese

Salt and freshly ground black pepper

A good pinch of nutmeg

1 x ready roll puff pastry

Egg wash, to glaze Sesame seeds, for the top

METHOD

1 For the filling, heat a large frying pan on a medium low setting with oil and add the red onions, sugar, thyme, salt and freshly ground black pepper. Sauté for 10 minutes until softened, stirring from time to time. Take off the heat.

2 In a separate saucepan, heat a little oil and add the spinach leaves and wilt. Add salt, pepper and a dash of nutmeg. Cook until softened, spoon into a sieve over a bowl and press down, extract the liquid.

3 Add the “dry” spinach to a bowl and add the red onions. Add the shredded kale and season again. The mixture must be cold before adding the crumbled feta cheese.

4 Pre-heat the oven to 200°C/fan 180°C/gas 6.

5 To prepare the slice, lay the pastry out on a piece of baking parchment on the baking tray that you will be using in the oven. Place the pastry lengthways on the parchment.

6 Leave about a 7cm middle zone for the cold filling. Slice strips at an angle on both sides – these are for crossing over.

7 Brush the strips with egg wash. Spoon the filling down the centre and cross over the pastry strips, working down the slice.

8 Brush egg wash all over and sprinkle with sesame seeds.

9 Bake for 25 to 30 minutes until golden. If the top begins to brown too much, turn the heat down to 190°C/fan 170°C/gas 5.

10 Once baked, leave on the tray for 5 minutes before moving to a serving board or platter. Serve with rocket salad.