Summary

Ingredients

• 450 g spinach leaves, frozen
• 450 g puff pastry, frozen
• 200 g feta cheese
• 3 tablespoon olive oil
• 1 teaspoon oregano, dried
• 1 medium onion (s)
• 1 clove garlic
• 4 egg (s)
• some nutmeg
• salt and pepper

Print Recipe Pin Recipe

Instructions

1. Thaw the spinach and squeeze it out well. Also add the puff pastry
2. Thaw the package instructions and roll out on a lightly floured surface to form 2 rectangles of approx. 40 x 20 cm.
3. Crumble the feta and mix with 1 tablespoon olive oil and oregano. Finely chop the onion and garlic and sauté in a pan with 2 tablespoons of olive oil over high heat for one minute. Add the spinach and cook for 2-3 minutes.
4. Mix the spinach, feta and 2 eggs and season with nutmeg, salt and pepper.
5. Spread the spinach mixture over half of the pastry sheets, leaving a 2 cm edge free. The edges with
6. Brush the beaten egg, beat the dough over the filling and press the edges tightly with a fork, prick the bag and brush with egg yolk.
7. Bake on a baking tray lined with baking paper at 180 ° C (fan-assisted, preheated) for about 20 minutes.
8. Halve the pockets at an angle and serve like this.