Tuesday, September 2, 2014

Fetta and spinach puff pastry

Spinach is famous in Lebanese cuisine; it is cooked with chicken and served with rice. Some people adore it, but as it comes for me I am not a big fan. In this recipe, I explore a different way of preparing spinach. I took inspiration from the ravioli and I mixed it with Fetta cheese which is more accessible than Ricotta. Also, I switched the pasta dough with puff pastry. You can enjoy these appetizers with drinks or before lunch and dinner with friends! The time for preparation required is around 20 minutes.
Enjoy this crispy bite with a fondant and savory heart!

For around 20 appetizers you will need,

½ cup of fresh spinach
150 g of Feta cheese
50 g of grated mozzarella
2 tsp of nutmeg
1 tsp of white pepper
 1 egg yolk for stuffing + one pinch of salt + ½ tsp of white vinegar
1 egg yolk to gild the dough
puff pastry squares

Preheat the oven at 200ᴼC.
Rinse spinach, dry and cook in a pan (without anything) for 5 minutes. Drain and chop with a knife. Mix the Feta with a pinch of salt, the pepper and the nutmeg.  Add the mozarella then the spinach and the egg yolk and mix until it becomes homogeneous.
Cut the squares of puff pastry in two so as to have two rectangles.
Put 1 tsp of stuffing near the edge of the pastry and fold the rectangle into two so as to have the stuffing in the center like ravioli.
Make sure you have a good seal along the edges of each rectangle and stamp them with the teeth of a fork. Repeat the operation until you run out of stuffing.
Gild the surface with the egg yolk, (like you do for croissants) and bake it in the oven for about 10 minutes or until the surface becomes golden. 

Serve warm!

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