serves
8
prep
20 minutes
cook
45 minutes
difficulty
Easy
serves
8
people
preparation
20
minutes
cooking
45
minutes
difficulty
Easy
level
Ingredients
- 200 g feta cheese
- 200 g ricotta cheese
- 1 bunch English spinach, roughly chopped into 3 cm pieces
- 2 spring onions, thinly sliced
- 1 large French shallot, finely chopped
- 2 eggs
- 2 tsp salt
- 1 tsp freshly ground pepper
- 100 g butter
- 1 tsp olive oil
- 375 g sheet butter puff pastry (see Note)
Instructions
Preheat the oven 180˚C.
Crumble the feta and ricotta into a large bowl. Add the spinach, spring onion and shallot in a bowl and stir to combine. Add the eggs, salt and pepper and use your hands to mix until well combined.
Place the butter and oil in a saucepan and melt over low heat. Using a pastry brush, grease a baking tray. Roll out the pastry sheet into a long thin rectangle, then cut in half. Place one half into a deep baking dish, half covering the sides. Spoon the spinach mixture into the pastry-lined tin. Place the second sheet of pastry on top and tuck inside the bottom sheet. Curl the sides of the bottom sheet over the top sheet to create a good seal. Brush with the remaining butter and bake for 45-50 minutes or until golden. Slice and serve.
Note:
• This recipe uses Careme ready-rolled all-butter puff pastry which is slightly thicker than regular sheets of butter puff. If unavailable, use 2 sheets of regular butter puff.
This recipe is from Series 2 of The Chefs' Line airing weeknights at 6pm on SBS. Episodes will be available after broadcast via SBS On Demand. Join the conversation #TheChefsLine on Instagram @sbsfood, Facebook @SBSFood and Twitter @SBS_Food. Check out sbs.com.au/thechefsline for episode guides, cuisine lowdowns, recipes and more!
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
