Mini spinach, feta and mushroom pastry

Chef: Sunsweet
Prep: 30 mins
Cook: 15 mins
Mini spinach, feta and mushroom pastry
These vegetable packed savoury snacks are easy to make and loaded with iron and protein.
 

160ml warm water

7g yeast

½ tsp caster sugar

190g plain flour

1 tsp salt

60ml olive oil

1 spring onion, thinly sliced

150g button mushrooms, thinly sliced

2 tbsp currants (optional)

1 bag baby spinach, washed and drained

50g feta, crumbled

50g cheddar cheese, grated

Lemon wedges, to serve

Combine the warm water, yeast, and sugar in a jug or large bowl. Whisk with a fork to dissolve the yeast.

Stand in a warm place for 10 minutes or it becomes frothy.

Sift the flour and salt into a large bowl. Add the yeast mixture and 2 teaspoons of olive oil. Mix to form a soft dough.

Turn the dough onto a lightly floured surface. Knead until elastic. About 5-7 minutes.

Place in a lightly greased bowl. Cover with plastic wrap.  Let the dough stand in a warm place for 20 minutes or until the dough doubles in size.

Meanwhile, heat 2 tablespoons of olive oil in a large frying pan over medium heat.

Add the spring onion and cook, stirring, for 1 minute or until softened.

Add the mushrooms and cook, stirring occasionally, for 3 to 4 minutes or until softened. Add currants (if using) and spinach.

Cook for 1 minute or until spinach has just wilted. Season with salt and pepper.

Remove from heat.

Transfer the spinach mixture to a sieve placed over a bowl or the basin to drain excess liquid. Cool for 10 minutes.

Divide the risen dough into 8 equal portions. Roll 1 piece of dough into a 10cm x 15cm rectangle.

Combine both the feta and cheddar cheese in a small bowl. Use a table spoon to scoop spinach mixture over one half of the rectangle.

Top with the cheese mixture and fold the dough over to enclose the filling.

Press edges together to seal.

Repeat with the remaining dough, spinach mixture and cheese mixture.

Brush one side of each pastry rectangle with some olive oil and place in a large pan on a medium to high heat.

Cook for 2 to 3 minutes or until base is golden. Brush uncooked side with oil. Turn over.

Cook for 2 to 3 minutes or until golden and crisp.

Cut in half and serve with lemon wedges if desired.

Preparation Time
30 minutes

Cooking Time
15 minutes

Main ingredients
Flour, Eggs, Cheese, Vegetables

Recipe Type
Healthy, Kids Food, Lunch Box, Snacks

Level of Difficulty
Medium

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