Recipe
Spinach, Feta & Herb Jalousie
A golden puff pastry jalousie packed with spinach, feta and fresh herbs. It is a crisp, savoury vegetarian bake for lunch, supper or an easy centrepiece.
Ingredients
Method
20 mins prep35 mins cook55 mins total
Warm the oil in a frying pan, soften the garlic briefly, then wilt the spinach in batches. Drain, cool and squeeze it very dry before chopping.
Mix the spinach with the feta, parsley, dill, mint, lemon zest and egg. Season with pepper, tasting before adding salt.
Heat the oven to 200°C/180°C fan and line a tray. Cut the pastry into two equal rectangles and place one on the tray.
Spread the filling over the pastry, leaving a 2cm border, and brush the border with beaten egg.
Cut parallel slits in the folded second rectangle, unfold it over the filling, then press and crimp the edges.
Brush the top with egg and add sesame seeds if using. Bake for 25–30 minutes until puffed and richly golden.
Rest for five minutes before cutting into portions.
Notes
Keep the filling cool before assembling the pastry so the base stays crisp.
About this recipe
This spinach, feta and herb jalousie is a simple vegetarian bake with a creamy, salty filling inside crisp puff pastry. Wilt the spinach and squeeze it thoroughly dry before mixing it with feta, herbs and seasoning; that small step keeps the pastry light and flaky.
Fold the filling into the pastry, slash the top to let steam escape and brush with beaten egg for a glossy finish. Bake until puffed and deeply golden, then leave it to stand for a few minutes before cutting. Serve with a dressed salad or roasted tomatoes.
