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Spanakopetes Veg HT HD PFC Greek 45mins plus chilling
Serves 4-8 as part of a mezethes plate Hot Vegetarian Vegetables Appetizer Starter Hors d'oeuvre Party Food Buffet Greece Mediterranean Europe
Ingredients For the Pastry 100g/4oz Cream Cheese 100g/4oz Butter, softened 100g/4oz Plain Flour For the filling ˝ Onion, finely chopped 1 tbsp Olive Oil 125g/5oz frozen chopped spinach, thawed Salt 75g/3oz Feta Cheese, crumbled 50g/2oz Ricotta Cheese 1 small Egg, beaten
Instructions
1. Place the cream cheese and butter in a large mixing bowl and combine well using a fork.
2. Add the flour to the bowl and cut in using a knife then using your hands, form into a dough ball. Place in waxed paper and chill for at least 4 hours.
3. Preheat the oven to 220C, 425F, Gas Mark 7 and line some baking trays with parchment paper.
4. On a well floured surface, roll the dough out to 8mm/1/3-inch thickness and cut in 5cm/2-inch rounds with a biscuit cutter spacing each round on the lines baking sheets. Set aside.
5. Heat the olive oil in a frying pan, add the onion and sauté until soft and golden.
6. Add the well drained spinach and salt, mix well and cook over a medium heat for 3-4 minutes, stirring from time to time.
7. Meanwhile, in a mixing bowl, mix together the cheeses and egg then add spinach mixture and mix well.
8. Place a little of the spinach mixture on each pastry round, moisten the edges with water then fold over and flute the together with a fork. Prick the centre of each pasty with the tip of a sharp knife, place on the baking trays and bake for 15 minutes until golden brown. Serve warm.
Great to serve at parties too. Just double or treble the recipe.
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