Indication:
see the following pages on the following pagesRoll out the puff pastry and cut it into squares or rectangles, depending on the shape you prefer.
Heat the olive oil in a pan and briefly brown the chopped garlic. Add the chopped spinach and fry until the spinach is wilted. Season with salt and pepper.
Let the spinach cool and then mix it with the crumbled feta.
Place a teaspoon of the spinach and feta mixture on each piece of puff pastry.
Close the pieces of puff pastry according to the shape, e.g. B. with triangles or pockets.
If desired, brush the filled puff pastry pieces with beaten egg to give them a shiny surface.
Arrange the filled puff pastry pockets on a baking tray lined with baking paper.
Bake in a preheated oven according to the instructions on the puff pastry packaging, usually at around 180°C (fan oven) for 15-20 minutes or until golden and crisp.
Heat the olive oil in a pan and briefly brown the chopped garlic. Add the chopped spinach and fry until the spinach is wilted. Season with salt and pepper.
Let the spinach cool and then mix it with the crumbled feta.
Place a teaspoon of the spinach and feta mixture on each piece of puff pastry.
Close the pieces of puff pastry according to the shape, e.g. B. with triangles or pockets.
If desired, brush the filled puff pastry pieces with beaten egg to give them a shiny surface.
Arrange the filled puff pastry pockets on a baking tray lined with baking paper.
Bake in a preheated oven according to the instructions on the puff pastry packaging, usually at around 180°C (fan oven) for 15-20 minutes or until golden and crisp.
