Spinach and Feta Filled Half Moons
Nutritional values
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 115 kcal | (5 %) | ||
| Protein | 2.7 g | (3 %) | ||
| Fat | 9.1 g | (8 %) | ||
| Carbohydrates | 6 g | (4 %) |
Ingredients
- Ingredients
- 300 grams Spinach (frozen)
- 450 grams Puff pastry dough (frozen)
- 150 grams Feta
- 50 grams Walnut
- 1-2 garlic cloves
- Salt and peppers
- 1 egg yolk
- 1 Tbsp condensed milk
- 2 Tbsps Sesame seeds
Preparation steps
Thaw the spinach and puff pastry.
Finely crumble the feta into a bowl. Finely chop the walnuts. Peel and press the garlic. Squeeze the excess moisture from the spinach and coarsely chop. Stir the walnuts, garlic and spinach into the feta. Season with salt and pepper to taste, and stir until thoroughly combined.
On a lightly floured surface, roll the puff pastry into a thin sheet. Cut 26 circles from the puff pastry. Place some filling in the middle of each circle. Brush the sides with water, fold into half moons and seal the edges.
Arrange the half moons on a parchment-lined baking sheet. In a bowl, whisk the egg yolk with the condensed milk. Brush over the half moons. Sprinkle with the sesame seeds. Bake in a 200°C (approximately 390°F) until golden brown, about 18-20 minutes.
