Ingredients

• 200g spinach
• Jar of sundried tomatoes
• 200g feta
• 3 eggs
• 320g ready rolled puff pastry
• Honey

Method

Preheat oven to 180 °C.

Use boiling water to wilt the spinach in a bowl.

Drain and add the wilted spinach to the feta. Cut the sundried tomatoes into small pieces into the bowl. Crack two eggs and combine.

Cut the puff pastry in half and lay one half onto a tray with baking paper. Cut the pastry lengthways to make 4 equal-sized strips. Do the same for your other half of pastry, as these will lie on top after you add the filling.

Use a spoon to spread the filling over the strips. Then place your spare strips on top to form four long pastries.

Crack the remaining egg into a small bowl. Whisk it well. Then, use a brush to apply an egg wash on top of the pastry.

Bake in the oven for 10-15 minutes, or until the pastry turns golden brown.

Cut each strip into four pieces and serve warm with a drizzle of honey.