Feta and Spinach Pastries

Ingredients

1  sheet of gluten-free puff pastry

1 onion, chopped

150g frozen spinach

1/2 tsp oregano 

200g feta cheese

100g mozzarella

1  egg 

sesame seeds

Method

Preheat oven to 180C.

Sauté the onion, and then frozen spinach and 60ml of water. Stir whilst the water evaporates. Let the mixture cool.

Separate the egg. Add the egg white to the cooled mixture, also add crumbled feta and grated mozzarella.

Divide the in half, lengthways. Cover one half with the filling. Place the remaining pastry on top. 

Cut the pastry into squares, and place on a lined baking sheet. Use the egg york to make an egg wash. Brush with egg wash and sprinkle with sesame seeds.

Bake on a low shelf for 35 minutes. Even if it looks golden don’t take it out, hang tight for a better bake as there is a lot of filling.