100g spinach, 50g feta, 1 tomato, Rachel's Organic Greek Yoghurt, Jus-Rol™ or 250g plain flour, 1 tsp salt, 250g butter to make Puff pastry.
Serves: 2 Preparation: 1 hour and a half
I have long been a slave to the Greek perfection of spinach and feta pie - fine layers of crispy filo are all well and good, but sometimes I like to vary this dish by adding the sharp, sweetness of tomato and switching filo pastry for puff pastry instead so that I can make lots of individual pasties instead of one big pie.
1) To make puff pastry: Add the room temperature butter to the flour and salt and rub together loosely. Don't mix it too thoroughly - you want to still see the butter. Add about 100ml of COLD water and mix until you have a rough but firm dough. Cover with cling film and rest in the fridge for 20 minutes. Roll out from left to right onto a lightly floured surface - you should see marbled butter at this stage. Fold in half and roll out again from left to right. Fold once more, then cover with cling film and chill for another 20 minutes before using.
2) Roll out the pastry and cut into sections for your pasties. Spread a layer of Greek Yoghurt over half of the pastry and press the spinach into it.
3) Layer the feta and spinach, pressing down quite firmly to avoid trapped air.
4) Slice the tomato in half and slice out the core and seeds, leaving the flesh. Slice into strips and rest on the top of the spinach and feta.
5) Fold the empty half of the pastry over the toppings, pressing down again to ensure that there isn't any air trapped inside, and tightly fold and crimp the edges to form a seal. Prick a hole for the spinachey steam to rise out, and bake in the oven for 30 minutes at 180 degrees