Shortcrust Spinach and Cheese Pastries

Recipe author: EAT SMARTER
Shortcrust Spinach and Cheese Pastries
40 min.
1 hr 10 min.
Ready in


for 4 servings
For the pastry
1 ¾ cups
1 teaspoon
1 tablespoon
½ cup
lukewarm water
egg yolk (beaten)
1 tablespoon
For the filling
18 ounces
½ bunch
scallions (sliced)
1 ¼ cups
1 teaspoon
grated lemon zest
grated Nutmeg
To garnish
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Preparation steps

Step 1/8
Put the flour into a mixing bowl with the salt and the oil and mix well. Add the lukewarm water and knead to a pliable dough. Cover and leave to rest at room temperature for about 30 minutes.
Step 2/8
Heat the oven to 180°C (160° fan) 350°F gas 4. Grease a baking tray.
Step 3/8
Put the spinach into a pan with a little salted water and cook over a high heat, stirring occasionally, until it wilts. Drain, rinse in cold water and drain thoroughly. Squeeze out the spinach and chop finely.
Step 4/8
Mix together the spring onions. ricotta, spinach, lemon zest and egg and season to taste with salt, pepper and nutmeg.
Step 5/8
Knead the dough on a lightly floured surface. Roll out thinly and cut into 10 cm|4" squares.
Step 6/8
Put a little filling on each square and fold in half diagonally. Press the edges together with a fork.
Step 7/8
Put the pasties on the baking tray. Beat the egg yolk with the milk and brush over the pasties. Bake for about 25 minutes, until lightly browned.
Step 8/8
Garnish with mint.