Spinach and Feta Free flowing pastry!

In a all new appreciation for free flowing pastry , I decided to experiment with a classic combination feta and spinach! The inspiration for this comes from hours of watching TLC and one amazing Donna Hay!

Base:

  • 125 grams plain flour (all purpose flour)
  • 80 grams butter
  • 4 tablespoons sour cream (optional , I like to add it in )

Add the flour and the butter first, slowly blend in sour cream and knead it into a soft dough. Let it sit in the fridge for 1/2 an hour.

Filling:

  • 1 onion
  • 250 grams spinach
  • 1 crush garlic clove
  • olive oil
  • 200 grams feta cheese
  • 1 egg
  • 1 teaspoon dried oregano
  • pepper

In a pan on medium heat, cook the chopped onion in olive oil. When they turn translucent, add the garlic clove then add the hand torn spinach, (keep the leaves long) . Let them cook together for about 5-10 mins till the flavours blend and there is almost no liquid. Then cool the mixture.

Roll out flat bread from the dough and grease the shape leaving a 2 inch border with oilve oil. Add the spinach mixture onto the middle, top with pieces of feta and sprinkle with pepper and oregano. Fold the borders of the pastry to form a wall around the topping.

Gently brush the wall with beaten egg. Sprinkle a little Parmesan cheese on top to give a brown color to the pastry. Pop it in an over preheated to 200 degrees for about 20 minutes!

**Feel free to add bakes cherry tomatoes if you like.

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