Spinach & Feta Slice

DifficultyMedium

Servings6 Large Slices

This Spinach & Feta slice is a delicious vegetarian lunch recipe. In this version I use Danish Feta! The change up from the traditional Greek Feta really gives this slice an irresistibly creamy texture, which contrasts beautifully with the green leafy Spinach and crispy Puff Pastry. I personally love making this ahead for work lunches. I wrap each individual slice up in foil and grab as i need. Enjoy!

Ingredients

The Filling

  • 1 Teaspoon Olive Oil
  • 2 Chopped Spring Onions
  • 1 Sliced clove Garlic
  • 500 Grams Frozen Spinach
  • 500 Grams Danish Feta
  • 1 Teaspoon Pepper
  • 1 Teaspoon Nutmeg
  • 1/2 Lemon Zest
  • 1/2 Lemon Juice

The Pastry

  • Baking Paper
  • 3-4 Sheets Puff Pastry
  • Milk
  • Generous Pinch Sesame Seeds

Instructions

The Filling

  • 1

    Sautee-

    In a large Saucepan add Olive Oil, Heat on medium and the add the Garlic & Spring Onions. Sautee until softened.

    Spinach-

    Add the Frozen Spinach and continue cooking until water is evaporated and Spinach is broken down. (NOTE)

    Feta-

    Add Danish Feta and mix through until there are no large clumps. Season with Nutmeg, Pepper, Lemon Zest and Juice. Set Aside to cool.

The Pastry

  • 1

     

    Preheat-

    Preheat Oven to 180c/356F. Start preparing a 20x20cm Baking Dish by lining it with a sheet of Baking Paper.(NOTE)

    The base-

    Drape one sheet of Puff Pastry into base of dish and then cut another sheet into 3 parts and connect each part of dough onto the edges of the base sheet. Connect and press the side of pastry to bottom. You want the sides to be slightly hanging over the edge of tin. (NOTE)

    Blind bake-

    Brush milk onto pastry and bake in oven for 15 minutes.

    Cool & fill-

    Remove pastry from oven and let cool. Now add the filling. Smooth down so it is flat.

    The top–

    Drape another sheet of puff pastry on top using your fingers to press it onto the edges of pre baked pastry. It should have no holes or gaps on side. Everything connected and ready to bake.

    Final bake-

    Brush more milk onto top of pastry and bake until light golden.

    Sesame Seeds-

    Sprinkle Sesame seeds on top and a pinch of Sea Salt return to oven to bake until dark golden brown.

    Enjoy!

    Remove from Oven and serve at room temp or cool.

Equipment

Notes

Spinach-

Frozen Spinach might not sound very nice but trust me it so handy and much easier. I think it actually has more flavour and better texture too. When you’re cooking down the Frozen Spinach, it will release some water so just keep stirring and cooking on medium heat until there is very little, to no liquid left. This prevents the slice from getting soggy.

Feta- Commonly in Spinach and Feta slices recipes use Greek Feta. This Feta is great to and you can use this if you would like. I like this danish feta version because i find it is creamier.

Preheat- Just a quick note that might be helpful about the baking paper. If you are finding it hard keeping the sheet in place try scrunching it in your hand and then it will lay in dish much easier.

The base-

I hope my instructions aren’t to confusing. You basically want the bottom to have sides that hang over the edges of baking dish. This is because these will be the walls to the slice and when they over hang slightly it gives you something to connect the top too. The pastry shrinks too so a little over hang is fine.

spinach and feta slice