Spinach and Feta Cheese Sambousek
500g fresh spinach leaves
1 large onion, chopped
40ml any salted butter
Salt and pepper to taste
½ tsp ground allspice
60g Feta cheese, crumbled
Juice of 1 lemon
400g puff pastry
Flour
Directions:
1. Chop off thick stems of spinach and place leaves in a saucepan (without water) and steam with the lid on until the spinach is soft. Squeeze out all the liquid from spinach and chop coarsely.
2. Stir-fry onion in 30ml of butter, until golden. Add spinach, salt, pepper, allspice and lemon juice. Mix well, and leave spinach in the hot pan to dry out excess liquid. Set aside to cool. When cool, add crumbled cheese.
3. Cut puff pastry in half. Dust rolling surface and the rolling pin with flour. Roll out each half into a thin sheet, turning the sheet over a few times and dusting it each time with a little flour. Cut into rounds with a pastry cutter.
4. Pile up the rounds and wrap in cling film. Place spoonful of spinach and cheese mixture on a round of pastry. Now lift up 4 sides of each stuffing filled round and pinch the opposite edges together, making a 4 cornered sambousek. Seal the openings by pinching the edges firmly. Prepare all pastry rounds in the same manner. Place the sambousek on sheets of foil on baking trays, brush the tops with the remaining butter and bake in a pre-heated oven to 180 degrees C / 350 degrees F for 25-30 mins or until golden.
