30 July 2009

Recipe: BUTTERNUT, FETA AND SPINACH SLICE

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Vegetarian food has never tasted so good!

Serves 6

500g (1 medium-sized)
butternut, peeled and sliced
1 cup (250ml) cherry tomatoes, halved
1 red onion, cut into wedges
Olive oil
Salt and milled pepper
2 rolls puff pastry, thawed
½ packet (75g) baby spinach
1 cup (150g) diced feta
cheese
1 egg, beaten

Preheat the oven to 200ÂșC.
Place butternut, tomatoes and onions on a baking tray.
Toss with a glug of olive oil and season to taste.
Roast vegetables for 20-25 minutes or until butternut is tender. Set aside to cool completely.
Place a sheet of pastry on a greased baking tray and top with cooled roasted vegetables, feta and spinach, leaving a 2cm border along each side.
Brush border with water and top with a second layer of pastry. Crimp with a fork.
Make a hole in centre of pastry for steam. Bake for 30 minutes or until golden.


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