Spinach and Feta Galettes

  • If time permits, defrost the pastry in the refrigerator. However, this is not always suitable so you can defrost the pastry on the kitchen bench if necessary. Just ensure that the pastry remains chilled. Return it to the refrigerator if the pastry defrosts before you are ready to add the topping.
  • Preheat your oven to 200 Degrees C (390 F).
  • Defrost the frozen spinach. Squeeze out as much moisture as possible. Crumble the feta.
  • Mix the spinach and feta together in a bowl. Add the Parmesan and season with pepper to taste.
  • Line two trays with baking paper. Cut your pastry into squares that are approximately 12.5cm/5 “.It is easier to assemble pastries on the baking tray.
  • Distribute the topping evenly on the puff pastry squares.
  • Flatten the topping slightly, ensuring you leave a border of approximately 1cm.
  • Top each pastry with a slice of tomato. Season the tomato with pepper.
  • Brush the edges of the pastry with beaten egg.
  • Fold over the sides of the pastry. Brush the sides with more beaten egg.
  • Bake for 15 minutes, or until golden on the top and bottom of the pastry. Enjoy straight away hot, or cool down and reheat later. They are also delicious at room temperature.

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