Summary

Ingredients

• 1 packet puff pastry, from the refrigerated shelf (275g)
• 250 g spinach leaves, frozen
• 200 g feta cheese, Greek made from sheep`s milk
• 2 tablespoon olive oil
• 1 clove garlic
• 1 onion (s)
• 1 egg (s)
• 1 egg yolk
• Salt and pepper, for seasoning

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Instructions

1. Preheat the oven to top and bottom heat at 175 ° C.
2. Thaw the frozen leaf spinach and squeeze it out properly.
3. Finely chop the cloves of garlic, dice the onion and fry both in 1 tablespoon of olive oil in a small saucepan and allow to translate. Add the thawed, squeezed spinach and stir in.
4. Cut the feta into cubes and add to the spinach, mix well. Whisk an egg, lightly salt and pepper to taste. Add to the spinach and feta mass and let it set a little.
5. Place the puff pastry on a baking sheet and divide into 6 squares. Brush with 1 tablespoon of olive oil.
6. Place a large spoonful of the spinach-feta mixture in the middle of each square and fold the 4 corners inwards, pressing down a little.
7. Whisk the egg yolk and brush the pockets with it.
8. Bake on the middle rack of the oven for about 20-25 minutes, until the pockets have opened and are golden brown.
9. Let cool overnight and serve the next day as a cold starter or buffet snack.
10. This cold, somewhat reduced version was very well received by my family. By squeezing out the spinach and adding the egg, the mass becomes firm without becoming too soggy, so that when it is cold you have a very firm consistency, with which the puff pastry no longer crumbles.
11. Of course, you can also enjoy the bags hot out of the oven or lukewarm - but we liked them best as a starter when completely cooled down.
12. For a little variety, you can safely use shallots or spring onions instead of the onions, or reduce the salt and add fried, diced bacon instead. I haven`t tried that yet.