Spinach and Cheese Pasties
- 8 cups young Spinach (washed)
- 2 Tbsps Pine nuts
- 1 onion (chopped)
- 1 clove garlic cloves (chopped)
- 3 Tbsps olive oil
- 1 cup sheep cheese (chopped)
- 2 tsps Basil (finely chopped)
- 14 ozs pastry (defrosted)
1 Springform pan, 1 Bowl, 1 Cutting board, 1 Small knife, 1 Tablespoon, 1 Teaspoon, 1 Peeler, 1 Fine grater, 1 Coarse grater, 1 Fine-mesh sieve, 1 Hand mixer, 1 Wooden skewer
Boil the wet spinach in very little water until it wilts; drain. Rinse quickly with cold water. Press out water and chop.
Roast the pine nuts in a skillet without fat. Fry the onion and garlic in 1 tbsp oil and let cool.
Mix the sheep's cheese with the spinach, onion and garlic, pine nuts and basil. Season with salt and ground pepper.
Heat the oven to 200C (180C fan) 400F, gas 6. Line a cookie sheet with baking parchment.
Roll out the pastry thinly and cut into squares approx. 12x12 cm / 4 1/2x4 1/2 in. Spoon the filling into the middle of the squares. Fold the squares diagonally over the filling and press the edges down well. (You may brush the edges with water so they stick better. ) Place the pasties on the cookie sheet.
Brush with the remaining olive oil and bake for approx. 25 minutes until golden brown.