SPINACH PUFF PASTRY ROLLS WITH FETA & RICOTTA

I happen to love spinach as you might be able to tell from my other Spinach recipes on my site. And the spinach and cheese combination in a pastry is no-brainer really! I mean…there are a lot of places with a version of this dish (although mostly using phyllo pastry)–  In Albania, it’s called Byrek;  in Kosovo it’s Burek;  in Turkey it’s Borek or Bourek;  in Greece, it’s Spanikopita.But I have also eaten savory spinach stuffed pastries in various cafe’s and coffee shops that use puff pastry too, which I have loved. So I thought why not try making them myself at home…and Voilà!

Ingredients

• 4 sheets of Puff Pastry (thawed according to instructions on the packet)
• 2 1/2 cups Frozen Spinach
• 1/2 Onion, finely diced
• 1-2 cloves of Garlic, minced
• 1 tbsp Olive Oil
• 1 cup Ricotta
• 1 cup Feta, crumbled
• Salt and pepper, according to taste
• 1 Egg + 1/2 tbsp water for an egg wash.
• Sesame seeds for sprinkling

Instructions

1. - Start by finely dicing half an onion and mincing 1-2 cloves of garlic.
2. - Heat some olive oil in a pan on medium heat and sauté the diced onion until it turns soft and translucent. Then add the minced garlic and sauté for another minute or so.
3. - Add the frozen spinach in the pan, mix it with the onion and garlic. Cover the pan and let the spinach thaw and heat through for 4-5 minutes. Take the lid off and sauté the spinach till there's no more liquid in the pan. Turn off the heat and set the spinach aside to cool.
4. ..........

For full instruction please see : picturetherecipe.com

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