Filled puff pastry pockets
Spinach and feta wraps
Spinach and feta wraps
Pine nuts are the seeds of the pine tree, which ripen in the cone, and are widely used as food across large parts of the Mediterranean. The seeds particularly reveal their mildly resinous flavour after roasting, and can be used to enhance pasta dishes or bakery items.
incl. preparation approx. 45 minutes
Vegetarians | Finger-foodies | Party guests
Pastry pocket folders with basic experience
For the puff pastry pockets:
12 puff pastry sheets (deep-frozen)
480 g spinach leaves (fresh or deep-frozen)
1 tbs butter
480 g feta cheese
100 g MorgenLand pine nuts
2 egg yolks
2 tbs basil pesto (vegan)
Pepper / Salt
For the salad: 500 g lamb’s lettuce
24 small cherry tomatoes
150 g MorgenLand roasted cashews, salted
1 small onion
5 tbs balsamic vinegar
3 tbs olive oil
Salt / freshly ground pepper
1 tsp mustard
What to do!
Lay the puff pastry pockets out next to one another, and leave to thaw for approx. 10 – 15 minutes. Sort, wash and drain the fresh spinach. Alternatively, leave the deep-frozen spinach to thaw. Finely chop the onion, and steam in the butter until translucent. Add the spinach leaves, allow the liquid to boil, and season with salt and pepper.
Crush the feta with a fork, season with salt and pepper, and stir in the pesto. Roast the pine nuts in an ungreased pan until golden-brown. Pour the spinach, the feta mixture and pine nuts onto the pastry sheets, and form into pockets. Press the sides down well, then coat the pockets with egg yolk. Bake on the middle shelf of a preheated oven at 200 °C for approx. 20 minutes.
For the side salad, sort, wash, clean and thoroughly drain the lamb’s lettuce. Wash the cherry tomatoes, cut into quarters, and season with salt and pepper. Arrange the lettuce and cherry tomatoes on the plate.
Finely dice the onion. Pour the balsamic vinegar, mustard, olive oil, diced onion, salt and pepper into a screw-top jar, and shake well. Season to taste once again, and drizzle over the salad. Sprinkle with cashew nuts, and serve with the freshly baked puff pastry pockets.
In her blog, Insane in the kitchen, Sibel Arend is constantly trying out new things and conjuring up interesting kitchen creations. Given her background, Sibel has a particular soft spot for Turkish cuisine, which we at MorgenLand naturally love.
As an organic specialist in nuts, dried fruit and coconut products, we currently employ 80 members of staff, and our product range includes more than 120 different products - all at organic quality, of course! MorgenLand is part of the entire production chain from cultivation to marketing, and thus promotes organic farming worldwide.
Telephone: +49 (0) 4207 6884 60
Fax: +49 (0) 4207 6884 61