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Spinach, Date and Feta Pastries

This Middle Eastern inspired dish is deliciously light and tasty packed full of texture and flavour. The puff pastry could be substituted for filo pastry to make either samosa or spring roll shaped parcels.
Print Recipe
Prep Time 40 minutes
Cook Time 25 minutes
Servings 4

Equipment

  • 1 Frying Pan
  • 1 Spatula
  • 1 Mixing Bowl
  • 1 Chopping Board
  • 1 Knife
  • 1 Spoon
  • 1 Baking Sheet
  • 1 Pastry brush

Ingredients
  

  • 125 g spinach
  • 1 tbsp olive oil
  • 1/2 small onion finely chopped
  • 1 large garlic clove finely chopped
  • 2 dates finely chopped
  • 1 small handful fresh parsley finely chopped
  • 1 small handful fresh mint leaves finely chopped
  • 10 g pinenuts toasted
  • 40 g feta crumbled or finely diced
  • 1 small egg beaten
  • 1 pack ready rolled puff pastry
  • milk for brushing
  • sesame seeds for sprinkling

Instructions
 

  • Cook the spinach in about 2 tbsp water until wilted then remove from the heat to cool then squeeze out excess liquid and chop roughly.
  • Heat olive oil in a frying pan and fry onion till soft. 
  • Add spinach, garlic and  salt and pepper and cook for 5 minutes . Transfer to a bowl and leave to cool a little.
  • Mix in spring onions, dates, parsley, mint, pine nuts, feta and egg. Add extra seasoning if required.
  • Cut the sheet of pastry into 4 – 6 squares and brush 2 edges with a little milk.
  • Spoon some of the filling into each square then fold into a triangle pressing the edges together.  Use a fork to crimp each edge to make a firm seal.  
  • Repeat with remaining pastry and mixture.  Place on a baking sheet, brush with milk and sprinkle with sesame seeds. 
  • Bake at 200 C for 25 minutes until golden.