Savory Maltese Spinach and Cheese Pastries

Ingredients

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 cup (113g) unsalted butter, cold and cubed 1/2 cup (113g) unsalted butter, cold and cubed
• 1/4 cup (60ml) ice water 1/4 cup (60ml) ice water
• 1 tablespoon olive oil 1 tablespoon olive oil
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 garlic cloves, minced 2 garlic cloves, minced
• 8 cups (200g) fresh spinach, chopped 8 cups (200g) fresh spinach, chopped
• 1 cup (150g) feta cheese, crumbled 1 cup (150g) feta cheese, crumbled
• 1/2 cup (60g) grated Parmesan cheese 1/2 cup (60g) grated Parmesan cheese
• 1/4 cup (15g) fresh parsley, chopped 1/4 cup (15g) fresh parsley, chopped
• 1/4 cup (10g) fresh mint, chopped 1/4 cup (10g) fresh mint, chopped
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• 1/4 teaspoon nutmeg, grated 1/4 teaspoon nutmeg, grated
• 1 egg, beaten (for egg wash) 1 egg, beaten (for egg wash)

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat: 20g (12g saturated)
• Carbohydrates: 26g (2g sugars)
• Protein: 10g
• Fiber: 3g
• Salt: 0.8g

Preparation

1. 1.
   In a large mixing bowl, combine the flour and salt. Add the cold cubed butter and use your fingertips to rub it into the flour until the mixture resembles coarse crumbs.
2. 2.
   Gradually add the ice water, a tablespoon at a time, and mix until the dough comes together. Shape the dough into a ball, wrap it in plastic wrap, and refrigerate for 30 minutes.
3. 3.
   In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until they become translucent.
4. 4.
   Add the chopped spinach to the skillet and cook until wilted. Remove from heat and let it cool.
5. 5.
   In a mixing bowl, combine the cooled spinach mixture, crumbled feta cheese, grated Parmesan cheese, chopped parsley, chopped mint, black pepper, and grated nutmeg. Mix well to combine.
6. 6.
   Preheat the oven to 200°C (400°F).
7. 7.
   On a lightly floured surface, roll out the chilled dough into a thin sheet. Cut out circles or squares of about 10cm (4 inches) in diameter.
8. 8.
   Place a spoonful of the spinach and cheese filling onto each dough piece. Fold the dough over the filling to form a triangle or rectangle shape, and press the edges to seal.
9. 9.
   Transfer the pastries to a baking sheet lined with parchment paper. Brush the tops with beaten egg wash.
10. 10.
    Bake in the preheated oven for 20-25 minutes, or until the pastries turn golden brown.
11. 11.
    Remove from the oven and let them cool for a few minutes before serving.

Treat your ingredients with care...

• Spinach — Make sure to thoroughly wash the spinach leaves and remove any tough stems before chopping.
• Feta cheese — Opt for a good quality feta cheese for the best flavor and texture.
• Fresh herbs — Using fresh parsley and mint will provide a vibrant and aromatic taste to the filling.

Tips & Tricks

• For a shortcut, you can use store-bought puff pastry instead of making the dough from scratch.
• Experiment with different types of cheese, such as ricotta or goat cheese, to add variety to the filling.
• Serve the Sfineġ warm or at room temperature for the best taste and texture.
• These pastries can be made ahead of time and reheated in the oven before serving.
• Pair the Sfineġ with a refreshing tzatziki sauce or a simple tomato salad for a complete meal.

Serving advice

Serve the Sfineġ as an appetizer at a gathering or as a light lunch alongside a fresh salad. They are best enjoyed warm, straight from the oven.

Presentation advice

Arrange the Sfineġ on a platter, garnished with a sprinkle of fresh herbs, to showcase their golden crust and enticing filling. Serve them with a side of tzatziki sauce for dipping.