My family is always looking for veggie options for tea to add some variety to our diet and we like nothing more than something cooked with pastry. I've made this recipe once before so when it came to my turn to make dinner last night it seemed the obvious choice. The mixture will easily fill 6 individual tarts meaning there was left overs after my family of 4 had demolished them.
You will need:
1 large onion
1 tablespoon of olive oil
200g of fresh spinach
2 eggs
1/4 pint of milk
25g of semolina
200g of feta cheese
250g block of puff pastry
Firstly- finely chop the onions and add them to a pan along with the olive oil to cook until translucent. Add the spinach and cool further until wilted then add salt and pepper to taste. Remove from the heat before adding 1 beaten egg and mix well.
While that is cooling bring the milk through the boil and add the semolina and a little pepper. You might find a whisk useful here to stop the mixture going lumpy. When it thickens whisk in the second beaten egg then crumble in the feta cheese.
I then combined the two mixtures in the biggest pan- stirring well to make sure they were well mixed. You should the roll out the pastry into 6 squares about 10cm x 10cm. Divide the fling between the tarts and fold over to create triangles. Seal by dampening the edges with water.
Bake in a pre-heated oven at 180°C for 30 minutes or until browned. I served them with things from the fridge including potatoes, salad and a carrot salad dad made. I hope you've enjoyed this recipe and if you would like to see more like this please let me know below.
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