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1 packet of frozen spinach, thawed and water squeezed out of it
100 g fresh ricotta
100 g fetta, crumbled
¾ cup grated tasty cheese
1 tablespoon chopped dill
2 tablespoons chopped flat leaf parsley
3 sheets frozen puff pastry, thawed
1 egg lightly whisked
1 teaspoon poppy seeds
Preheat oven to 180 C fan forced. Line two baking trays with baking paper.
Combine spinach, fetta, cheese, dill and parsley in a bowl and season.
Cut each pastry sheets into four squares. For each triangle, spoon 2 heaped tablespoons of the mixture on half of the square. Lightly brush edges with egg. Fold pastry in half to enclose filling and form a triangle. Fork edges to seal. Place on prepared trays. Brush with egg. Sprinkle with poppy seeds. Bake for 15 minutes until golden. Serve.