Back to top

Spanakopita Twists

0
print
Ingredients: 

1 pkg. Tenderflake® Puff Pastry thawed as per box instructions

2 cups (500 mL) Spinach freshly washed and roughly chopped

3 tbsp. (45 mL) water

2 tbsp. (30 mL) lemon juice

1-cup (250 mL) Feta cheese crumbled

1⁄2 cup (125 mL) grated mozzarella cheese

1⁄2 cup (125 mL) green onion finely chopped

1⁄2 tsp. (2 mL) nutmeg

Pinch of salt and pepper

2 tbsp. (30 mL) Parmesan cheese finely grated

Directions

  1. Pre-heat oven to 450 Degrees F. Line two baking trays with parchment paper and set aside.
  2. In a medium sauce pan over medium high heat, blanch spinach in water and lemon juice, roughly 2 minutes. Carefully transfer spinach with remaining liquid to a food processor and pulse on low until finely chopped.
  3. In a medium sized bowl, combine spinach, feta, mozzarella, green onion, nutmeg, salt and pepper and set aside.
  4. On a lightly floured surface, roll out 1 block of puff pastry into a 9 x12 inch rectangle. Spoon half of the spinach mixture onto one half of rolled pastry leaving a 1⁄2 inch border edge. Using your finger, run some water along the border. Fold other half over mixture and gently seal edges. Slice pastry horizontally into 9, 1- inch strips.
  5. Gently twist each strip twice creating a spiral affect. Place strips on parchment lined baking tray. Evenly sprinkle 1 tbsp. of Parmesan cheese over twists. Repeat with remaining pastry and filling.
  6. Bake for 16 minutes until golden brown and puffy. Remove from oven and serve warm.

Tip:
In a pinch use one 300 g box of frozen Spinach thawed and drained.

Serves: 
18
Prep Time: 
10 minutes
Cook Time: 
16 minutes
Total Time: 
26 minutes

Spanakopita Twists

15 mins Serves 2 Ingredients: 1 Naan bread, 3 pieces fresh mozzarella, 1 1/2 tbsp olive oil, 1 1/2 tbsp balsamic vinegar, 5 basil leaves 3 cloves garlic 1 tomato