Puff Pastry Filled with Lamb and Spinach Leaves
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 45 mins |
| Total Time | 1 hr 5 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g lamb, chopped into small pieces
- 1 cup cream cheese
- 150 g feta cheese
- 250 g spinach leaves, frozen
- 2 medium onion (s), diced
- 4 clove (s) garlic, diced
- 250 g cocktail tomatoes
- 2 packs puff pastry, fresh
- Basil, fresh
- salt and pepper
- Rosemary, rubbed
Print Recipe
Pin Recipe Instructions
- Fry the finely chopped lamb in olive oil. Sauté an onion and half of the garlic and season with salt, pepper and a little rosemary.
- Make a paste from cream cheese, feta cheese, onion, garlic, salt, pepper and basil. Briefly sweat the thawed spinach leaves with onions and garlic and add a little salt. Halve the cocktail tomatoes and add to the spinach leaves.
- Place a roll of puff pastry on a baking tray and brush with some of the cream cheese paste. Spread the spinach and meat on top. Spread the paste over it again, put the second roll of puff pastry over it and join it with the bottom dough. If necessary, press the edges with a fork.
- Put the baking tray in the oven and bake the pie at 170 ºC for about 30 - 45 minutes.
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