Ingredients:

• 320g ready-to-roll puff pastry x2
• 2 bags (roughly 400g) of spinach
• 200g feta cheese
• Handful of pine nuts
• 3 tbsp basil pesto
• 1 whisked egg

Method:

1. In a large pan, dry roast the pine nuts on medium heat until slightly golden then put aside on a side plate.
2. Add a tablespoon of oil in the pan and add 3 tablespoons of green basil pesto.
3. Stir and add spinach.
4. Cook the spinach until all the water evaporates.
5. Turn off the heat and add crumbled feta.
6. Toss in the toasted pine nuts.
7. Add salt and pepper to taste.
8. Roll out the puff pastry on a clean, lightly floured surface. Cut the pastry in two sections of the same size. Keep one section aside.
9. Add one tablespoon of spinach mixture on the top corner of the pastry, leaving a 2  inch gap around it. Spoon another mixture 2 inches apart.

   

10. Keep doing this until you’ve covered most of your pastry.
11. Get the other piece of pastry and cover the pastry with spinach mixture on it—the spinach mixture should now be sandwiched between the pastries with visible bumps (where the spinach filling is).
12. Using a sharp knife, cut in between the lumps to create separate square shaped pastries.
13. Once all the squares are separate, use a fork to seal the edges, this gives it a nice effect once it’s baked.
14. Place the pastries on a tray with grease proof paper.
15. Use a pastry brush to lightly brush the whisked egg wash on top—this gives the pastries a nice even golden colour.
16. Bake in the oven on 180 C for 30 mins.
17. Take out of the oven and let it cool down slightly before tucking in!