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🍽️ Crispy Pastries with Mushroom and Spinach

442 kcal · 30 min · 4 servings

Ingredients

• cream spinach, frozen 150 g
• yeast, fresh 20 g
• salt pinch
• olive oil 5 tbsp
• wheat flour, type 405 300 g
• hazelnut kernels, ground 50 g
• onions, yellow 1 pc.
• mushrooms, white 250 g
• pepper, black ground pinch
• nutmeg, ground pinch
• eggs 1 pc.
• feta 100 g
• cream cheese, plain 50 g
• milk 3 tbsp

Instructions

1. 1. Let the spinach thaw overnight in a sieve.
2. 2. Preheat the oven to 200 degrees Celsius (top and bottom heat).
3. 3. Crumble the yeast into a bowl.
4. 4. Dissolve the yeast in 150 milliliters of lukewarm water.
5. 5. Stir in 1/2 teaspoon of salt, 3 tablespoons of oil, the flour, and the hazelnuts.
6. 6. Knead the ingredients well.
7. 7. Let the dough rise for about 1 hour.
8. 8. Halve the onion and peel it.
9. 9. Dice the onion finely.
10. 10. Let the thawed spinach drain well.
11. 11. Squeeze the spinach to remove excess liquid.
12. 12. Chop the spinach finely.
13. 13. Clean the mushrooms with a kitchen towel if necessary.
14. 14. Cut the mushrooms into eighths.
15. 15. Heat oil in a pan over medium heat.
16. 16. Sauté the onions in the pan.
17. 17. Add the mushrooms to the onions.
18. 18. Season the mushrooms with salt.
19. 19. Cook the mushrooms while stirring until the liquid has evaporated.
20. 20. Add the spinach to the pan.
21. 21. Season the mixture with salt, pepper, and nutmeg.
22. 22. Let the filling cool slightly.
23. 23. Separate the eggs to get the whites and yolks separately.
24. 24. Crumble the feta cheese roughly.
25. 25. Mix the cream cheese, egg yolk, and feta cheese well in a bowl.
26. 26. Add this cheese mixture to the pan with the filling.
27. 27. Stir everything in the pan together well.
28. 28. Knead the dough briefly again.
29. 29. Dust a work surface with flour.
30. 30. Roll out the dough on the floured surface.
31. 31. Cut out 20 circles with a diameter of about 12 cm.
32. 32. Distribute the filling evenly onto 10 of the dough circles.
33. 33. Brush the edges of the filled circles with a little milk.
34. 34. Place the remaining 10 dough circles on top as lids.
35. 35. Press the edges of the pastries firmly together.
36. 36. Brush the tops of the pastries with the remaining milk.
37. 37. Place the pastries on a baking sheet lined with parchment paper.
38. 38. Bake the pastries in the preheated oven for about 25 minutes.
39. 39. Serve the pastries warm or lukewarm.

Nutrition per serving

• kcal: 442
• Protein: 16 g · Fett/Fat: 24 g · Carbs: 38 g