This recipe can make either two pastry puffs or one Puff & Pie each

Ingredients

• 500g Baby Spinach
• 200g diced button mushrooms
• 100g Semi-dried Tomatoes in Olive Oil
• 100g pitted Kalamata Olives
• 100g fresh mint leaves
• 1 cup Spring Onion finely chopped
• Few sprigs Thome, Italian Sweet Basil
• 1 large Lemon
• 200g Feta Cheese (Spiced or Plain
• 2 Large eggs
• Pastry Puff Sheets ( I use Borg’s and the texture is amazingly flaky and crisp)
• Olive oil to spray
• Salt to taste
• Paprika (Optional)

Method for Pastry Puff

1. Finely chop the baby spinach and spring onions.
2. Dice the Button mushroom into 2 cm pieces.
3. In a large bowl, beat the two eggs until fluffy. Chop the semi-dried tomatoes and Kalamata olives and add in. Crumble in the Feta Cheese and keep aside.
4. Pre- heat the oven to 210 degrees Celsius.
5. In a pan, stir fry the spring onion, mushrooms and Baby spinach along with the mint, fresh herbs & paprika till reduced to quarter of the size. This will take about 5-7 minutes. Cool for 15 minutes.
6. Combine the stir fried veggies with the egg mixture. The combined filling should not be runny.
7. Take a frozen pastry sheet and place in a lightly oiled baking tray. Place half a cup of the filling on the pastry sheet and spread evenly.
8. Cover the filling with another pastry sheet and fold the edges lightly with a dab of water.
9. Bake in the pre-heated oven at 210 degrees for 20 minutes, until the top of the pastry sheet is golden brown. Remove and cool on a wire rack.
10. Serve with a tossed lettuce and cherry tomatoes on the side.

Variation for the Pie

1. Step 1 – 5 remain the same.
2. Lightly oil a pie dish and lay a pastry sheet to take the shape of the pie dish.
3. Fill in the Pie dish with the mixture.
4. Bake in the pre-heated oven at 210 degrees for 20 minutes, until the pie is firmly set. Remove and cool.
5. Serve with a tossed lettuce and cherry tomatoes on the side.