Feta, spinach and walnut pastries

Preheat oven to 200°C (400°F) and line a baking tray with parchment paper. Heat olive oil in a pan over medium heat, add minced garlic and wilt the spinach for 2–3 minutes. Squeeze out any excess moisture thoroughly and roughly chop. In a bowl, combine the wilted spinach, crumbled feta, chopped walnuts, black pepper, nutmeg, and oregano. Mix well. Roll out puff pastry sheets on a lightly floured surface and cut into 8–10 equal squares (approx 10cm x 10cm). Place a heaped tablespoon of the filling in the centre of each square. Fold the corners up and over the filling, pinching edges firmly to seal, or fold into a parcel shape. Place pastries on the lined baking tray, brush generously with beaten egg wash, and sprinkle sesame seeds on top. Bake in the preheated oven for 20–25 minutes until deeply golden brown and puffed. Check at 20 minutes to avoid over-browning. Remove from oven and allow to cool for 5 minutes before serving warm. Tip: Make sure to squeeze every last drop of moisture from the cooked spinach before mixing — excess water will make the pastry soggy and prevent it from puffing up properly.

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