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Tomato, Feta And Spinach Galettes

fast.cook's picture
Ingredients
  Frozen spinach 250 Gram, thawed
  Puff pastry sheets 2 (Ready Rolled)
  Pesto 80 Milliliter (1/4 Cup, Bottled)
  Soft feta cheese 200 Gram, crumbled
  Finely chopped fresh basil 1⁄4 Cup (4 tbs)
  Cherry tomatoes 250 Gram, halved
  Coarsely grated parmesan cheese 1⁄4 Cup (4 tbs) (20 Gram)
  Cracked black pepper 1 Teaspoon
Directions

Drain spinach then, using hands, squeeze excess liquid from spinach; chop roughly.
Oil 2 oven trays; place 1 sheet of pastry on each.
Fold edges of pastry inward to form 1 cm border; pinch corners of bases together.
Divide pesto between bases; spread evenly to cover base.
Top each with spinach, cheese, basil and tomatoes; sprinkle with cheese and pepper.
Cook in very hot oven about 15 minutes or until crisp and browned lightly.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Main Dish
Method: 
Browned
Dish: 
Cake
Restriction: 
Vegetarian
Ingredient: 
Vegetable
Interest: 
Quick

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