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Zucchini feta pastries

Zucchini feta pastries
Zucchini feta pastries
Zucchini feta pastries
Zucchini feta pastries
Zucchini feta pastries
Zucchini feta pastries
Zucchini feta pastries
Zucchini feta pastries
Zucchini feta pastries
Zucchini feta pastries
Zucchini feta pastries
Zucchini feta pastries
Zucchini feta pastries
Zucchini feta pastries
Zucchini feta pastries
Zucchini feta pastries
Zucchini feta pastries
Zucchini feta pastries
Zucchini feta pastries
Zucchini feta pastries
Preparation: quick & easy quick & easy
  • Recipe
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Recipe

Zucchini feta pastries

Preparation time

Prep time: 30 minutes

Equals

Serves 4 persons

Ingredients & preparation

Ingredients for pastry squares

1 puff pastry or flaky pastry
2 medium zucchini (about 400 g)
100 g spinach, blanched or defrosted
200 g feta cheese
2 eggs
15 g Lemon Herb Seasoning
10 g corn starch
4 spring onions
1 garlic clove, finely chopped
10 g fresh parsley, chopped
6 g dried thyme
some freshly ground nutmeg
  salt to taste
  Black Gold or just black pepper

Ingredients for the glaze

1 egg
2 tbsp. olive oil
2 tbsp. milk
1 tbsp. olive oil or melted butter for greasing the baking tray

Preparation

  1. Grate the zucchini and scoop it into a sieve. Sprinkle a little salt over it and turn it over once or twice with your hands. Leave it to drain for 30 minutes.
  2. Preheat oven to 180° C.
  3. Squeeze with both hands as much moisture as possible from the zucchini and spinach to prevent soggy pastry.
  4. Chop the green onions finely, both the green and the white parts.
  5. Place the zucchini and the spinach in a medium bowl. Crumble the feta over it. Break the eggs into the same bowl and mix thoroughly. Add Lemon Herb Seasoning, starch, spring onions, garlic, parsley, and thyme.
  6. Ground some nutmeg over it and add pepper to taste (Black Gold or just black pepper). Most feta is very salty; taste mix before adding any extra salt. Mix well.
  7. In a separate, small bowl, beat the egg together with olive oil and milk for the glaze.
  8. Line a baking tray with baking parchment. Spread a film of olive oil or melted butter over the paper’s surface.
  9. Remove the dough from its package and place it on a lightly floured surface. Cut 8 equal size squares (tops and bottoms).
    Note: If you decide to make the mesh version shown here you will need additional pastry dough.
  10. Brush the bottom pastry square with a light coat of the glaze mixture, making sure to cover all corners.
  11. Put ¼ of the filling in the middle of your bottom square, making sure the edges are free of filling. Brush the top square with glaze and lay the glazed side down onto your bottom. DO NOT SEAL YET.
  12. Repeat the process 3 more times. When you have placed the last of the 4 top squares, return to the first pastry and seal by pinching the bottom and top dough squares together to form your pastry. Repeat the process in the same order you prepared the pastries.
  13. Carefully place each pastry on your lined baking tray. Brush generously with your remaining glaze. Pastries should not touch. Make a few small air-release slits on each pastry.
    Note: Not necessary if you do the mesh version.
  14. Bake 20 - 25 minutes, or until golden. Allow to cool 5 minutes on a rack.

Ready!

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   Overview   |   Product 9 of 20 first   |   back   |  next    |  last   
Products used for this recipe
Black Gold | pepper mix
Inventory level:1 to 4 days
Shipping time:  1 to 4 days
8,00 EUR123,08 EUR per kg
incl. 7 % VAT excl. Shipping costs
Lemon Herb Seasoning
Inventory level:1 to 4 days
Shipping time:  1 to 4 days
6,50 EUR72,22 EUR per kg
incl. 7 % VAT excl. Shipping costs
Last viewed:
Zucchini feta pastries

Preparation:

quick & easy quick & easy
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