Feta and Spinach filled Puff Pastry

That is one good looking pie and great to share between two people.

Instead of fresh baby spinach you can use frozen ones, but it is important to squeeze out as much water as possible to prevent the pastry from getting soggy. But you have more amount of mix, by using fresh leaves.

If you have enough puff pastry, make two individual pies. I just had enough for one.

Ingredients:

80 g Baby spinach

150 g feta

25 g shredded gouda

1 egg

2 tsp pesto 

5 chive strands, 2 garlic cloves

1 rectangular piece fresh puff pastry

White and black sesame seeds

Pepper, herbes de Provence

The shrinkflation hasn't stopped at the fresh produce counter. The bags with baby spinach always contained 100 g, now they only contain 80 g. The feta shrunk from 200 g to 150 g. But the prices have gone up.

Wash and chop the spinach and chives and put that in a bowl, crush the garlic anf the feta and add the shredded cheese.

Season with pesto, pepper and herbes de Provence. You wont need salt.

Crack the egg and take the yolk out for later. Dump the egg white in the mix. Ungold the puff pastry and look for the middle. Spoon the green cheese mix on the pastry and fold it over. Close the sides and brush with egg yolk, cut a cross on top of the pastry. Sprinkle wuth seasame seeds.

Bake at 200 C fan for 15 min