serves
8-12
prep
10 minutes
cook
30 minutes
difficulty
Easy
serves
8-12
people
preparation
10
minutes
cooking
30
minutes
difficulty
Easy
level
Stream free On Demand
Freshly Picked with Simon Toohey
series • cooking
M
series • cooking
M
Ingredients
- 250 g frozen spinach, thawed and well drained
- 225 g vegan feta (marinated or non-marinated will both work)
- 1 cup rolled oats
- 1 tsp salt
- 1 garlic clove
- 2-3 puff pastry sheets (use vegan puff pastry to make this recipe vegan)
- Soy milk, for brushing
- Sesame seeds, to sprinkle
- Dipping sauce to serve, if desired
Instructions
- Preheat oven to 200°C. Line a baking tray with baking paper.
- Place spinach, feta, oats, salt and garlic into a food processor and blend until smooth.
- Cut a thawed sheet of puff pastry in half and spread some of the mixture down the middle. Roll pastry and seal.
- Cut into desired-sized pieces, place on the baking tray, brush with milk and sprinkle sesame seeds on top.
- Bake for 20-30 minutes or until golden brown. Serve with sauce if desired.
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.
Stream free On Demand
Freshly Picked with Simon Toohey
