Spinach, Feta and Sun-dried Tomato Palmiers
Makes 40
These easy, elegant pastry savouries can be assembled ready for cooking on the day, or baked ahead and reheated at afternoon tea time.
READ MORE:
* Recipe: Ham, Spinach & Cheese Pastry Braid
* Recipe: Silverbeet & feta filo triangles
* Recipe: Silver beet and feta spiral pie
* Recipe: Spiced pumpkin filos
Jane Ussher
Spinach, Feta and Sun-dried Tomato Palmiers in all their crunchy glory.
Ingredients
4 sheets flaky pastry
1 cup sun-dried tomato pesto
240-260g (2 bags) baby spinach, wilted* and well drained
150-190g goats’ or cows’ milk feta
1 egg
2 tablespoons milk
Method
Lay pastry sheets on bench and divide pesto evenly between them, spreading it to cover the pastry.
Distribute spinach over top, then crumble over the feta.
Fold two opposite sides of the pastry inwards in a quarter fold so they meet in the middle then fold pastry again, inwards and in half, to create the palmier shape.
Chill at least 20 minutes.
Preheat oven to 190°C. Beat egg with milk to make egg wash. Brush pastry logs with egg wash and slice each one into 10 pieces.
Lay the slices on their sides on baking trays and gently brush with a little more egg wash. Bake 20-25 minutes until puffed and golden.
*The quickest way to do this is to pierce the spinach bags and pop them in the microwave for 30-60 seconds on high.
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