Spanakopita/ Spinach & feta flat puff

INGREDIENT WEIGHT / METRIC

MEASURE
1X

Olive oil 3 table spoon

Onion chopped 175 gms
Scallions chopped 75 gms
Garlic chopped 1 tbsp
Spinach leaf chopped 390 g
Parsley chopped ½ cup
Eggs 2 nos
Feta cheese crumbled 200 gm

Spinach mixture 3 big table

spoon
Puff pastry sheet ½ sheet /8’’x5’’
Olive oil 1 tbsp
Egg wash ½ no

PROCEDURE:

 Clean wash and drain all the leafy vegetables and reserve.
Roughly chop the spinach, parsley without stem. Chop the spring onion and reserve.
In a heavy sauce pan add the olive oil and allow to get hot.
Add garlic and saute until it is golden color,
Add the chopped onion and saute until glossy.
Once cooked add the spring onion, spinach and parsley and saute until it is soft. (Less than two minutes)
Remove from fire and transfer to a flat tray without the water and allow to cool down
In a mixing bowl, add then eggs and whisk well. Add the feta cheese crumbled to the egg and mix with the hand until it is lumpy
and certainly mixed. Don’t over mix
Once the feta is mixed, add the cold spinach mixture into the egg mix and allow to coat and mix well.
Transfer to a container to get cold and reserve
Towards the order, In a flat tray add one butter paper and add one puff pastry sheet with 8 in lenth and 5 inch width
Slit the sheet with a margin of 1/2 cm from all the borders
Within the border add the spinach mixture and spread evenly with a spoon
It should not be watery
Beat the egg and brush on the edges of the puff pastry sheet on the margin with the egg wash.
In a pre heated rational oven of 185C add the tray of puff pastry and bake it in the oven for 13 minutes in 3 fan
Make sure the bottom part of the sheet is cooked properly.
Once the timing completed remove from the oven and transfer the flat puffs to a desired wooden board
Cut the flaky puffs to 3 triangles as required
serve hot with olive oil glazed the sides