-
Serves
8-12
-
preparation
10 minutes
-
to cook
30 minutes
-
difficulty
easy
Freshly picked up with Simon Toohey.
Ingredients
- 250 grams Frozen spinach, thawed and thoroughly drained
- 225 grams Vegan feta (both marinated or non-marinated will work)
- 1 cup Rolled Oats
- 1 tbsp salt
- 1 Garlic cloves
- 2-3 Puff pastry sheets (use vegan puff pastry to make this recipe vegan)
- Soy milk, for brushing
- Sesame seeds, for sprinkling
- Drizzle with sauce to serve, if desired.
Instructions
- Preheat the oven to 200°C. Line a baking tray with baking paper.
- Place the spinach, feta, oats, salt and garlic in a food processor and blend until smooth.
- Cut the thawed sheet of puff pastry in half and spread some of the mixture in the middle. Roll pastry and seal.
- Cut into desired size pieces and place on a baking tray, brush with milk and sprinkle with sesame seeds.
- Bake for 20-30 minutes or until golden brown. Serve with sauce if desired.
Cook’s Notes
The oven temperature is conventional; If using fan-forced (convection), reduce the temperature to 20˚C. | We use Australian spoons and cups: 1 teaspoon equals 5 milliliters. 1 tablespoon is equal to 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and the cups should be lightly packed. | All vegetables are medium-sized and peeled, unless specified. | All eggs are 55-60 grams, unless specified.
Freshly picked up with Simon Toohey.