When you get a little bit tired of eating or cooking the same dish again and trying to think of a new way for a healthy snack or meal, this could be it.
1 puff pastry square (about 375g)
1 bunch of spinach leaves
1 onion, sliced
1/2 cup shredded mozzarella cheese
1/4 cup grated parmesan cheese
1/4 cup pine nuts
1 tablespoon white sesame seeds (optional)
1 tablespoon black sesame seeds (optional)
salt & pepper to taste
- Preheat oven to 200ºC (400ºF).
- Remove puff pastry from packaging/fridge and allow to come down to room temperature.
- Remove skin of onion. Half and slice as thin as possible.
- Roast or dry fry the pine nuts in a skillet or wok. When you hear them start to pop, it is time to remove from the heat and set aside.
- Fry the onion in some oil, add the spinach. Fry till the spinach is cooked.
- Add salt & pepper to taste.
- Remove from heat and place in a mixing bowl.
- Add the pine nuts, both cheeses & sesame seeds (if using) to the spinach. Stir to mix well.
- Open up the puff pastry and roll to about 1/4″ thickness rectangle.
- Place the spinach mixture in the centre of the puff pastry along the longer length of the rectangle. Leave about 1/2″ (1.25cm) space from the edge of the shorter length of the rectangle.
- Bring both ends of the longer length to meet in the centre (covering the spinach mixture). Pinch the two ends together to close. Make sure that the ends are closed otherwise, the filling will spill from the turnover.
- Turn to place the closed end of the pastry onto a lined tray. (Lined with parchment paper or silicone baking mat)
- Press down both short ends of the pastry to close the turnover. Use the tines of a fork and press down on the short ends, creating a nice vertical pattern.
- Lightly score the top of the pastry. You can create a ‘mesh’ design by simply cutting diagonal lines.
- Bake for 20 minutes and allow to cool for about 10 minutes before serving.