Spinach and Goats Cheese Pasty

Posted 2017-06-05 by Annalisa Brown ⇒ follow

The onset of crisp but warm winter days in Sydney is all the motivation needed to rug up, pack a blanket and make some easy and delicious food and head outdoors for a picnic. This vegetarian pasty is filled with the goodness of spinach, pomegranates and goats cheese. Cold winter days doesn’t necessarily mean stocking up on stodgy or processed food, the healthy ingredients in this pasty will help keep you full and provide you with some gut healthy goodness to power you through winter.

Throw all the ingredients together and cover with some puff pastry. It’s easy, quick and tasty.

This is quick and easy and delicious perfect for a crisp sunny winter picnic.

Preparation Time: 10 minutes
Cooking Time: 15 minutes
Serves: 4

Ingredients
1 Bunch silverbeet spinach
150g Goats cheese
½ Pomegranate
1 Puff pastry square
50g Pine nuts
Salt and pepper to taste

Method

Pre-heat a fan forced oven to 170°C.

Thaw the puff pastry.

Bring a large saucepan filled with water to the boil.

Chop the spinach and add to the boiling water. Cook until spinach is tender.

Rinse the spinach under cold running water, then drain and squeeze the spinach until all the liquid has been removed.

Dice the spinach then add the goats cheese, pomegranate seeds and pine nuts, then season with a little salt and pepper.

Throw all the filling ingredients together and enclose with in a sheet of puff pastry.

Roll or stretch the puff pastry and place into a baking dish. Transfer the spinach and goats cheese into the baking dish lined with puff pastry, ensuring to stretch the pastry enough to cover the top of the filling.

Pinch the top edges and place into the pre-heated oven and bake for approximately 10-15 minutes or until the pastry has turned a luscious golden colour.