Summary

Ingredients

• 4 sheets puff pastry, frozen
• 1 tablespoon cream or milk
• 100 g baby spinach
• 1 medium onion (s)
• 100 g feta cheese
• 20 cl Noilly Prat
• salt and pepper
• some nutmeg
• Lemon juice
• 60 g smoked salmon

For the pesto:

• 0.5 ½ lemon (zest)
• 30 g pine nuts
• 0.5 ½ bunch basil
• 1 clove garlic
• 3 tablespoon olive oil

Print Recipe Pin Recipe

Instructions

1. Spread out the puff pastry sheets on a baking sheet lined with baking paper and let them thaw. Meanwhile preheat the oven to 200 ° C top / bottom heat.
2. Cut the smoked salmon into strips.
3. For the pesto, roast the pine nuts in a pan. Roughly chop the kernels together with the basil leaves, grated lemon zest, garlic and a little salt in a food processor. Add the oil and mix everything again briefly, not too long so that it does not become mushy.
4. Slightly score the puff pastry sheets around 1 cm from the edge with a knife and raise the edge so that a basket is created. Brush the top of the dough with cream or milk and prebake in the oven for 10 minutes.
5. Cut the onion into small cubes and fry in a little olive oil until translucent, then add the washed spinach leaves and let them disintegrate. Season the spinach with salt, pepper and nutmeg, deglaze with a dash of Noilly Prat and reduce, then season with lemon juice. Turn down the heat and fold in the feta cheese cut into pieces. When it has turned a bit creamy, just keep everything warm.
6. Take the pre-baked puff pastry baskets out of the oven. Spread the spinach-feta mixture on top, then cover with the salmon strips and finally top with the pesto.
7. Put the baskets in the oven for another 10 minutes, until the puff pastry is through and has taken on a light color.