Summary

Ingredients

• 300 g puff pastry, frozen
• 250 g feta cheese, crumbled (sheep cheese)
• 1 kg leaf spinach
• 2 leeks, cut into fine strips
• 1 onion (s), finely diced
• 4 egg (s)
• 1 egg yolk
• 4 tablespoon breadcrumbs
• 3 tablespoon olive oil
• 1 tablespoon dill, chopped
• 2 tablespoon parsley, chopped
• nutmeg
• salt and pepper
• butter

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Instructions

1. Let the puff pastry thaw. Spread out the pastry sheets and brush with olive oil.
2. Wash the spinach thoroughly and remove the stalks. Blanch the spinach in boiling salted water for 1 minute and drain well in a sieve. Sauté the onion and leek in butter for a few minutes, add the spinach and cook for about 5 minutes. Season to taste with the herbs and spices. Mix in the beaten eggs, breadcrumbs and cheese.
3. Then spread this mixture on the pastry sheets. Fold up the corners and place them on top of each other so that square pockets are created. Firmly press the edges of the dough. Brush the finished bags with egg yolk and place on a greased baking sheet.
4. Bake in a preheated oven at 200 ° C for about 30 minutes until golden yellow.
5. They taste best when they are still lukewarm.