Spinach Pastries Recipe
This delicious appetizer is made with spinach, carrot and broccoli stalks encased in a homemade rich short crust pastry shells. These shells can be varied with using filo pastry or puff pastry or any other veggies of your choice. Feta cheese can also be added to round off the taste!
Equipment
- pan, oven
Ingredients
- 2 tsp olive oil extra virgin
- 1 clove garlic chopped fine
- 1 cup broccoli stalk, carrot peeled, matchsticks
- ¼ cup red onion chopped
- ¼ tsp ground cumin
- ⅙ tsp chili flake
- ¼ tsp salt
- ⅙ tsp black peppercorn freshly cracked
- 1 cup spinach chiffonade
Instructions
- Prepare the ingredients for the filling. Chill the homemade rich short crust pastry.
- Heat a pan and drizzle the olive oil. Add garlic and sauté until fragrant for a few seconds. Add the onion and sauté for two minutes on medium heat or until tender.
- Toss in the broccoli and carrot. Add the spices and the salt. Cook for a minute with a tablespoon of water.
- Add the spinach and sauté until wilted or for a minute. Let the filling cool.
- Preheat the oven to 400 degrees F. Remove the short crust pastry from the refrigerator. On a floured board, roll out the dough and cut into rounds. Place each round into the hollow of a muffin tray.
- Spoon the cooled filling.
- Cut a smaller heart with a heart cutter and place each heart on top of the filling after firmly pressing it down.
- Bake for 15-17 minutes or until golden brown on top.
Video
Notes
- You could add some feta cheese if you like in the filling.
- The nutrition label is for the spinach, carrot, and broccoli stalk filling only without the rich short crust pastry.
Nutrition
Calories: 9kcalCarbohydrates: 1gProtein: 0.1gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.5gSodium: 51mgPotassium: 22mgFiber: 0.1gSugar: 0.2gVitamin A: 244IUVitamin C: 1mgCalcium: 4mgIron: 0.1mg
