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SPINACH AND OLIVE BITES |
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Makes 30
2 cups all-purpose flour
7 oz butter, cut into 1/4-inch cubes
Filling
2 1/4 oz English spinach leaves
3 1/2 oz feta cheese
2 tbsp chopped pitted black olives
2 tsp chopped fresh rosemary
1 garlic clove, crushed
2 tbsp pistachios
1 egg, lightly beaten |
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Sift the flour into
a large mixing bowl.
Stir in the cubed butter until just combined.
Make a well in the center of the flour and add 3/4
cup of water.
Mix to make a slightly sticky dough with a knife,
adding more water if necessary.
Gather dough into a ball.
Turn onto a well-floured surface, and lightly
press together until almost smooth.
Do not overwork the dough.
Roll out to a neat 8 x 16 inch rectangle, keeping
the corners fairly square.
Fold the top third of the pastry down.
Fold the
bottom third of the pastry up over it.
Make a quarter turn to the right so that the edge
of the top fold is on the right.
Re-roll the pastry to a 8 x 16 inch rectangle, and
repeat folding step.
Wrap pastry in plastic wrap and refrigerate for 30
minutes.
Repeat from step 8, giving a roll, fold and turn
twice more.
Refrigerate for 30 minutes.
Roll out pastry on a well-floured surface to a
1/8-inch thickness.
Cut out thirty 3- inch rounds.
Preheat oven to 350°F.
Brush a large baking tray with melted butter or
oil.
Wash and dry the spinach thoroughly.
Shred the spinach finely and place in mixing bowl.
Crumble the feta on top of the spinach.
Add
olives, rosemary and garlic.
Spread the pistachios on a baking tray.
Toast
under a moderately hot grill (broiler) for 1—2
minutes.
Cool and chop the pistachios finely.
Add to the spinach mixture with the egg.
Stir
until well combined.
Place 2 teaspoonfuls of mixture in the center of
each round.
Fold in half and pinch edges to seal.
Place on prepared tray, brush lightly with beaten
egg.
Bake for 15 minutes, until golden and
crisp.
Serve hot. |
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