Bismillahir Rahmanir Raheem
What's with all the fried, fatty foods to break your fast with? After going 12+ hours without food or drink, the last thing your body needs for fuel is a deep-fried something or other with a side helping of oily whatchamacallits. Yet it seems that each traditional table set for the iftaar (the meal served at the time to break the fast) is decked out in these exact things. Here's a good alternative that is light, easy and even healthy.
You'll see so many variations of this idea of pastry stuffed with a savory filling, but spinach and feta are my favorite. Feel free to substitute for whatever leftover meat you have (chicken, beef, fish) or go all veggie with potatoes and peas. No matter what filling you choose, I can assure you it won't leave an oily, deep-fried after taste!
Feta and Spinach filled Puffed Pastry
1 box of puffed pastry, defrosted
1 small tub of feta
1 box of frozen spinach, thawed
1/2 onion,diced
2 garlic cloves, minced
2 tsp pomegranate syrup or molasses (the latter is stronger, use less) * this is optional. It gives it a nice tart/tangy taste but you can leave it out*
salt and pepper to taste
1. Saute the onions and garlic for a couple minutes, until fragrant. Then add the thawed spinach. Cook until all liquid has dissolved.
2. Add the pomegranate syrup and salt and pepper. Allow to cook for a minute or two. Remove from heat and allow filling to cool.
3. Cut puff pastry into 9 equal squares. Place 1 tsp of spinach filling, topped with sprinkle of feta, in the middle of each square. Carefully fold horizontally to make triangles. Use water to seal shut. Using a sharp knife, cut a slit on the top of each triangle to allow steam to escape.
4. Bake at 375 for 20 minutes or until golden and puffy.
You'll see so many variations of this idea of pastry stuffed with a savory filling, but spinach and feta are my favorite. Feel free to substitute for whatever leftover meat you have (chicken, beef, fish) or go all veggie with potatoes and peas. No matter what filling you choose, I can assure you it won't leave an oily, deep-fried after taste!
Feta and Spinach filled Puffed Pastry
1 box of puffed pastry, defrosted
1 small tub of feta
1 box of frozen spinach, thawed
1/2 onion,diced
2 garlic cloves, minced
2 tsp pomegranate syrup or molasses (the latter is stronger, use less) * this is optional. It gives it a nice tart/tangy taste but you can leave it out*
salt and pepper to taste
1. Saute the onions and garlic for a couple minutes, until fragrant. Then add the thawed spinach. Cook until all liquid has dissolved.
2. Add the pomegranate syrup and salt and pepper. Allow to cook for a minute or two. Remove from heat and allow filling to cool.
3. Cut puff pastry into 9 equal squares. Place 1 tsp of spinach filling, topped with sprinkle of feta, in the middle of each square. Carefully fold horizontally to make triangles. Use water to seal shut. Using a sharp knife, cut a slit on the top of each triangle to allow steam to escape.
4. Bake at 375 for 20 minutes or until golden and puffy.
do you think this could be assembled ahead of time and frozen after? I'm looking for stuff to freeze that I can just thaw out during the day and throw in the oven/heat on the stove for iftar.
ReplyDeleteThanks!
Yes, absolutely! One of the best things about puff pastry (besides the rich puffiness, of course!) is the freeze-ahead factor! Just make sure to cook off all the liquid from your filling so you don't have soggy pastry when you thaw them.
ReplyDeleteexcellent, jazakillah khair
ReplyDeletethanks a bunch!