This recipe can make either two pastry puffs or one Puff & Pie each
- 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
- Finely chop the baby spinach and spring onions.
- Dice the Button mushroom into 2 cm pieces.
- 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.
- Pre- heat the oven to 210 degrees Celsius.
- 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.
- Combine the stir fried veggies with the egg mixture. The combined filling should not be runny.
- 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.
- Cover the filling with another pastry sheet and fold the edges lightly with a dab of water.
- 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.
- Serve with a tossed lettuce and cherry tomatoes on the side.
Variation for the Pie
- Step 1 – 5 remain the same.
- Lightly oil a pie dish and lay a pastry sheet to take the shape of the pie dish.
- Fill in the Pie dish with the mixture.
- Bake in the pre-heated oven at 210 degrees for 20 minutes, until the pie is firmly set. Remove and cool.
- Serve with a tossed lettuce and cherry tomatoes on the side.