SPINACH STUFFED PASTRY

INGREDIENTS:

For the Spinach Filling:

1 tablespoon olive oil

1 small onion, finely chopped

2 cloves garlic, minced

300g (about 10 ounces) fresh spinach, washed and roughly chopped

200g (about 7 ounces) ricotta cheese

100g (about 3.5 ounces) feta cheese, crumbled

1 egg, lightly beaten

Salt and pepper, to taste

A pinch of nutmeg (optional)

For the Pastry:

1 package (about 400g or 14 ounces) puff pastry, thawed if frozen

1 egg, beaten (for egg wash)

Sesame seeds or poppy seeds for garnish (optional)

DIRECTIONS:

Preparing the Spinach Filling:

Cook the Onion and Garlic: In a large pan, heat the olive oil over medium heat. Add the chopped onion and cook until soft and translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.

Add the Spinach: To the same pan, add the chopped spinach in batches, allowing each batch to wilt down before adding the next. Cook until all the spinach has wilted and most of the liquid has evaporated, about 5-7 minutes. Remove from heat and let it cool slightly.

Combine with Cheeses: Transfer the spinach mixture to a large mixing bowl. Add the ricotta and feta cheeses, the beaten egg, salt, pepper, and nutmeg if using. Mix well until all the ingredients are evenly combined. Set aside.

Assembling the Pastry:

Preheat the Oven: Preheat your oven to 200°C (about 400°F). Line a baking sheet with parchment paper.

Prepare the Puff Pastry: On a lightly floured surface, roll out the puff pastry into a large rectangle, about 1/4 inch thick. If your pastry comes in two sheets, you may use them as is or join them together.

Add the Filling: Spread the spinach mixture evenly over the pastry, leaving a small border around the edges. If you prefer individual pastries, you can cut the pastry into squares or rectangles and place a spoonful of filling in the center of each piece.

Fold and Seal: For a large pastry, fold it over to enclose the filling, pressing the edges to seal. For individual pastries, fold the pastry over the filling to form triangles or rectangles and press the edges with a fork to seal.

Apply Egg Wash and Garnish: Brush the top of the pastry with beaten egg. If desired, sprinkle sesame seeds or poppy seeds on top for extra flavor and crunch.

Bake: Place the prepared pastry on the baking sheet and bake in the preheated oven for 20-25 minutes, or until the pastry is golden brown and puffed up.

Serve: Let the pastry cool for a few minutes before slicing (if made as one large piece). Serve warm.