Spinach and mozzarella puff pastry appetizer

Name: Spinach and mozzarella puff pastry appetizer
Ingredients: 400 g puff pastry; 200 g fresh spinach; 150 g grated mozzarella; 1 egg (for brushing)

Appetizers - Spinach and mozzarella puff pastry appetizer by Andreea B. - Recipia

The spinach and mozzarella puff pastry appetizer is puff pastry cut into discs, with spinach leaves and grated cheese inside, folded in half and baked. It comes out golden and crisp on the outside, and inside the spinach softens and melts with the mozzarella. I eat it warm, torn into pieces by hand, without cutting it first. Preparation: 20 minutes. Cooking: 30 minutes. Total time: 50 minutes. Servings: 6. About 460 kcal and 12 g protein per serving.

Ingredients

400 g puff pastry
200 g fresh spinach
150 g grated mozzarella
1 egg (for brushing)

Preparation

1. Roll the puff pastry out on the work surface, to about 3 mm thick. 2. Cut out discs about 10 cm in diameter, using a glass or a round cutter. 3. Wash the spinach leaves, then dry them well. 4. Place a few spinach leaves on each disc, then sprinkle the grated mozzarella over them. 5. Fold each disc in half and seal the edges by pressing with your fingers. 6. Arrange the discs on the tray, next to each other, until the whole tray is full. 7. Brush the top with the beaten egg, then put the tray in the oven preheated to 200°C, for 25-30 minutes, until it turns a nice golden colour.

Notes

Crumbled feta, 150 g, can replace the mozzarella, but it is saltier and has a sharper taste. The dish contains gluten, dairy and eggs. If the spinach is still wet after washing, dry it well with kitchen paper, otherwise the pastry gets soggy underneath. Thinner pastry browns faster, so check it in time. It keeps up to 3 days in the fridge and is reheated in the oven, and at the table it is good warm, with a simple green salad.