14 Sep 2012

Spinach & Feta galettes

Once again the lovely ladies over at Cooler magazine have featured some of my recipes recently, this one was featured last month along with a recipe for Pimms Jelly, for more Cooler recipes see here, here and here.

Spinach & Feta galettes - Well Seasoned recipes
These tasty pastries are inspired by the Greek dish Spanakopita which uses wild greens and herbs, for me its best eaten at room temperature with a nice tomato salad, perfect picnic fare!

Spinach & Feta galettes
4 individual galettes

1 large onion, finely sliced
4 cloves of garlic, finely chopped
400-500g spinach and/or chard, you can add in a little rocket, kale or spring greens too. Wash well, shred leaves and finely slice any thick stalks
Small spring of mint, finely chopped
Small sprig of dill, finely chopped
100g Feta cheese, crumbled
55g pine nuts, lightly toasted
200g block of puff pastry
Plain flour for dusting
1 egg, whisked for glazing

In a large frying pan saute the onion and garlic on a low heat until they start to soften. Add any finely sliced stalks you may be using and cook for a few minutes more before adding the rest of the finely shredded greens and chopped herbs. Cook for a further 5-10 minutes until the greens have wilted right down and any excess liquid has evaporated. Season well with salt and pepper to taste.

Divide the pastry into four pieces. Dust your work surface and rolling pin with a little plain flour before rolling out each piece of pastry to a rough circle shape about 15cm in diameter. Line two baking trays with baking paper before placing two pastry circles onto each tray.

Divide the cooked spinach between the four pastry circles spreading it out a little but leaving a 3cm strip of pastry visible around the edge of each, then sprinkle the crumbled Feta and pine nuts over the spinach on each. Using a pastry brush glaze the edges with a little of the beaten egg before folding them over and pinching at regular intervals to form a rough looking crust, again brush with a little beaten egg.

Cook in a hot oven until the pastry is brown and crisp, check the underside of the galettes to make sure it is cooked through.Once cooled these pastries will keep for a day in an airtight container.

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