The Chinese philosopher Lao Tzu once said – “A journey of a thousand miles begins with a single step. So we do it, start with the very first step and change our way, our world, our living for better.
Daniela wanted to make something healthier to eat in the middle of the week evening, something quick and easy to make. If by any chance last for left overs we could take to work next day.
So it was decided to make a puff pastry, with some feta cheese, fresh spinach and cherry tomatoes.
Is just so simple to make, you can get the pre-made pastry rolled, you just have to unfold within the shape you prefer, depending in the oven tin you have, lay the spinach, tomatoes and the cheese.
Feta cheese already has some salt, so be careful if you are a salt person.
We like marjoram, but you can add some Herbs of Provence, it takes really good and smells beautiful.
Puff Pastry Stuffed With Feta Cheese, Spinach and TomatoesInspired By Resourceful Cook
you will need a 30x23cm/12x9in or an 12 inch oval tray-bake tin greased and base lined with baking butter.
- 375g of ready rolled puff pastry
- 200g of feta cheese, cut in cubes or crumbled
- 400g of spinach leaves
- 200g of cherry tomatoes chopped in half
- 3 large free-range eggs
- 30g of butter
- Preheat the oven to 180C/350F/Gas 4 (160C fan).
- Unfold the pastry and cover the tray, make sure the corners are well fitted.
- Place the spinach, then the tomatoes and feta cheese, spread it well, add either marjoram or herbs of Provence.
- Cover with the rest of the pastry, sealing the corners, folding and using your fingers or a fork.
- Spread butter on top, to give the golden crispy color.
- Bake it for 20 minutes or until is golden.
- Serve with a mixed leaves salad and good balsamic vinegar.