Ingredients:

• 4 sheets
• frozen butter puff pastry
• 1 bag Rainbow Fresh baby spinach
• roughly chopped 150gm feta
• crumbled 30gm parmesan cheese
• grated 3 eggs
• pinch of salt freshly cracked black pepper to taste
• 30ml thickened cream zest of 1 lemon ½ bunch
• flat leaf parsley
• roughly chopped
  
  
• Bechamel Sauce
• 500ml full cream milk
• 60gm plain flour
• 30gm butter
• ½ tsp salt Pinch of nutmeg

Method: 

Defrost puff pastry sheets.
Line 2-3 flat baking trays with baking paper. Set aside.

To make the bechamel sauce:
Melt the butter in a medium saucepan and add the flour. Cook, stirring constantly with a wooden spoon, for 2 minutes or until the paste cooks and forms bubbles.
Gradually add the milk, bring to the boil, and then simmer for 2 minutes, stirring with the wooden spoon, until smooth. Add salt and nutmeg and lower the heat. Cook for another 5 to 6 minutes, stirring often. The sauce needs to be quite thick, so keep simmering until you get a thick consistency. Remove from the heat and pour into a bowl. Place a piece of baking paper directly on top, to prevent a skin from forming. Place in the fridge to cool completely.

In a large bowl, add eggs and cream and whisk until combined. Reserve a little of the egg mixture in a separate bowl, to help seal the edges of the pastry later. Add baby spinach, feta, parmesan cheese, salt and pepper, lemon zest and parsley. Mix gently until just combined then pour in the cold bechamel and mix again.

Cut four squares out of one pastry sheet and pile spinach mixture in the middle. Brush edges with egg mixture and pinch two corners from opposite sides, to form a “diamond” shape. Keep pinching pastry towards the middle, leaving a little of the baby spinach mixture exposed. Brush the outside with the reserved egg mixture.

Bake in a 200°C oven until pastry is golden brown, approx. 30-40 minutes.

Chef’s note

For a variation, lay out a sheet of puff pastry and pile the baby spinach mixture in a log form across the pastry. Brush the edges with the reserved egg mixture and roll to a “sausage roll”, sealing the ends well. Place seam side down and brush with more egg.
Allow to cool slightly before slicing into “sausage roll” rounds.