Recipe: Yummy Cheese and Spinach Pastry *Vegetarian

Cheese and Spinach Pastry *Vegetarian. Puff pastry shells are stuffed with a mix of spinach, creamy cashew cheese, garlic and dill, and then baked to flaky perfection to make these mouth-watering vegan spinach puffs. This vegetarian spinach puff pastry recipe is filled with sauteed mushrooms, spinach, and cheddar cheese. These Pinwheels with Vegan Puff pastry, Spinach, Vegan cream cheese, herbs and spices are Easy, Delicious, quick and everyone's favorite!

Cheese and Spinach Pastry *Vegetarian Season with salt depending on whether you used my ricotta or the tofu option (below). I used ¾ tsp of salt in mine. Prepare a small bowl with olive oil, a pastry brush, a bowl of breadcrumbs, a bowl with aquafaba and one with sesame seeds (if using. You can cook Cheese and Spinach Pastry *Vegetarian using 6 ingredients and 6 steps. Here is how you cook it.

Ingredients of Cheese and Spinach Pastry *Vegetarian

  1. It’s 3 pcs of pastry puff.
  2. Prepare 300 gr of baby spinach.
  3. Prepare 1 of egg (optional).
  4. You need 200 gr of ricotta cheese.
  5. Prepare 200 gr of fetta cheese.
  6. It’s 1/2 tsp of salt.

Line the baking tray with baking parchment. Put the spinach onto pieces of kitchen paper. Pat flat to remove any water, then put in the bowl. Add the cheeses and nutmeg, stir together and set aside.

Cheese and Spinach Pastry *Vegetarian instructions

  1. Pre-heat the oven, 180°C temperature..
  2. Cut the spinach up, place it in mixing bowl..
  3. Mix spinach, ricotta, fetta, egg, and salt well..
  4. Cut each pastry puff into 4, fill up with spinach and cheese mix, fold triangle shape, use fork to lock the side..
  5. Bake them for 20 mins or until the pastry raises and turns golden..
  6. Enjoy while hot..

Using a flour dredger, sprinkle some flour on the work surface. Creamy cashew cheese, spinach and herbs are nestled between layers of flaky phyllo pastry to make this mouth-wateringly delicious vegan spanakopita. Spanakopita is one of my favorite things in the whole world. If using tinned spinach, drain it really thoroughly, squeezing the water out. Place in a bowl and knead the tofu and veg bouillon into the spinach.