SPINACH PUFF PASTRY ROLLS WITH FETA & RICOTTA

The spinach and cheese combination in a pastry is no-brainer really! I mean…there are a lot of places with a version of this dish (although mostly using phyllo pastry)–  In Albania, it’s called Byrek;  in Kosovo it’s Burek;  in Turkey it’s Borek or Bourek;  in Greece, it’s Spanikopita.

But I have also eaten savory spinach stuffed pastries in various cafe’s and coffee shops that use puff pastry too, which I have loved. So I thought why not try making them myself at home…and Voilà!

Ingredients

• 4 sheets of Puff Pastry (thawed according to instructions on the packet)
• 2 1/2 cups Frozen Spinach
• 1/2 Onion, finely diced
• 1-2 cloves of Garlic, minced
• 1 tbsp Olive Oil
• 1 cup Ricotta
• 1 cup Feta, crumbled
• Salt and pepper, according to taste
• 1 Egg + 1/2 tbsp water for an egg wash.
• Sesame seeds for sprinkling

Instructions

1. - Start by finely dicing half an onion and mincing 1-2 cloves of garlic.
2. - Heat some olive oil in a pan on medium heat and sauté the diced onion until it turns soft and translucent. Then add the minced garlic and sauté for another minute or so.
3. - Add the frozen spinach in the pan, mix it with the onion and garlic. Cover the pan and let the spinach thaw and heat through for 4-5 minutes. Take the lid off and sauté the spinach till there's no more liquid in the pan. Turn off the heat and set the spinach aside to cool.
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For full irecipes : picturetherecipe.com

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