If you want to eat more green veg but don’t want it to be boring and bland, then make this. A flaky pastry filled with a variety of delicious sautéed green vegetables. To take this up a notch, we added a whipped feta spread. This is a dish everyone will love.
Ingredients
FOR THE PASTRY
- 250g all-purpose flour
- 3g salt
- 120g butter, cold and cubed
- 1/2 cup cold water
FOR THE FILLING
- 70g peas
- 1 bunch of rapini
- 200g spinach
- 1/2 onion, finely chopped
- 1/2 leek, finely chopped
- 1 tablespoon fresh oregano
- 1/4 lemon, thinly sliced
- pinch of salt and pepper
FOR THE WHIPPED FETA
- 68g cream cheese, softened or whipped
- 80g feta cheese, roughly chopped
- 2 tablespoons olive oil
FOR THE EGG WASH
- 1 egg
- 1 tablespoon cream
Method
- Start by making the pastry. In a bowl, combine the flour and the salt. Then add the cubed butter and use your fingertips to run it through the flour until it resembles breadcrumbs. Add the cold water, a little bit at a time, until the dough just comes together. Flatten the dough into a disk and cover in plastic wrap/cling film. Refrigerate for at least an hour or until you’re ready to use.
- Parboil the rapini, then place it in a bowl of ice water to retain the vibrant green colour.
- Heat up olive oil in a large saucepan over medium-high heat, then add the sliced lemons. Leave them until both sides are slightly coloured, then remove.
- In the same pan, add the onions and leek. Cook down until slightly softened. Add the spinach and peas. Mix to combine.
- Dice the lemon and oregano together and add it to the pan with the filling. Drain the rapini from the ice bath, then roughly chop. Add that to the pan as well, mixing to make sure everything is incorporated. Once everything is cooked down, remove the pan from the heat. Season with salt and pepper.
- Preheat the oven to 350°F.
- Make the whipped feta spread: in a small bowl, whisk together the cream cheese, feta, and olive oil until combined.
- Lightly flour your work surface with flour, and roll out the dough. Spread the whipped feta on the surface of the dough. Then spread the filling along the dough. Roll into a long log shape, then cut into 2 inch slices. Transfer each slice to a tray lined with parchment paper.
- Whisk the egg and cream together to make an egg wash, then lightly brush each slice with the egg wash. Bake in the oven for 45 minutes or until the pastry is golden brown.
- Remove from the oven and let cool slightly. Serve with yogurt on the side!
