INGREDIENTS:
1 package puff pastry (2 sheets), thawed
1 tablespoon olive oil
1 small onion, finely chopped
2 cloves garlic, minced
10 oz (280g) fresh spinach, chopped (or 1 package frozen spinach, thawed and drained)
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon round nutmeg
1/2 teaspoon dried oregano
1/2 teaspoon dried dill (or 1 tablespoon fresh dill, chopped)
1/2 cup ricotta cheese
1/2 cup feta cheese, crumbled
1 egg, beaten (for egg wash)
Sesame seeds or nigella seeds (optional, for topping)
INSTRUCTIONS:
1. Prepare the Filling:
Heat olive oil in a large skillet over medium heat.
Add the chopped onion and cook until translucent, about 5 minutes.
Add minced garlic and cook for another 1-2 minutes until fragrant.
Add the chopped spinach, salt, black pepper, nutmeg, oregano, and dill. Cook until the spinach is wilted (if using fresh) and most of the moisture has evaporated. If using frozen spinach, ensure it is well-drained before adding.
Remove from heat and let it cool slightly.
In a large bowl, combine the spinach mixture with ricotta and feta cheese. Mix well.
2. Prepare the Pastry:
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Roll out the puff pastry sheets on a lightly floured surface.
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