Spinach & goat’s cheese puff
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Spinach & goat’s cheese puff

By Sara Buenfeld

Top shop-bought puff pastry with wilted greens, flavoured with nutmeg and some salty cheese – a great-value supper or lunchbox option

  • Prep:10 mins
    Cook:25 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 633
  • fat 43g
  • saturates 24g
  • carbs 35g
  • sugars 4g
  • fibre 3g
  • protein 26g
  • salt 1.9g

Ingredients

  • 375g pack ready-rolled puff pastry
  • 400g frozen spinach, thawed and squeezed dry
  • 2 eggs
  • 150ml milk
  • 2 x 125g packs soft goat's cheese
  • ¼ nutmeg, grated

Method

  1. Heat oven to 220C/200C fan/gas 7. Unroll the pastry and put in a large Swiss roll tin. Trim any excess pastry at either end if necessary. Prick all over with a fork, then bake for 10 mins.

  2. Use a hand blender to blitz the spinach with the eggs, milk, half the goat’s cheese and nutmeg, until the spinach is chopped but not puréed. Take the pastry from the oven and press down the centre, as it will have puffed up. Spoon on the filling, scatter with the rest of the cheese, then bake for 15 mins until the filling is set.

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