(6 pies)

  • 30 ml olive oil
  • 1 onion, finely chopped
  • 2 cloves of garlic, finely chopped
  • 600 g fresh spinach
  • 400 g feta, crumbed
  • salt and freshly ground black pepper to taste
  • 1 egg
  • 2 sheets of puff pastry (400 g each)
  • 1 egg, beaten

Preheat the oven to 200 °C. Heat olive oil in a pan and add onion and garlic. Sauté until soft and transparent. Add spinach and sauté until soft. Finely chop the spinach in a food processor. Allow to cool and add feta. Season with salt and black pepper. Add egg and mix well. Cut 6 big circles out of the pastry and spoon some of the cooled filling onto one half of each. Fold the pastry over into half moons and seal the ends. Paint with beaten egg and bake for 30 – 35 minutes until crispy and done.