Spinach & Pine Nut Pirog
Egg
Gluten
Lactose
Credit: Mita Frosthagen
2 red onions (medium size), finely chopped
1 tbsp pine nuts (ca 12g)
2 tsp olive oil
2 cloves garlic, minced
1 red chilli, finely chopped
50g sun-dried tomatoes, cut to small pieces
250g baby spinach
1.5 dl (150ml) crème fraîche
50g cheddar cheese, grated
0.5 tsp salt
2 packs of rolled out puff pastry sheets (ca 24×33 cm each)
Egg, lightly beaten
Sesame seeds
Fry onion and pine nuts in the olive oil until onion is soft.
Add the garlic, chilli and sun-dried tomatoes and fry for another minute, then add the spinach and let it fry until the spinach has softened and are well mixed with the other ingredients.
Remove from the hob and add crème fraîche, cheese and salt. Mix well.
Divide the puff pastry into 12 squares (6 from each pastry sheet). Add 2 tbsp of the spinach mix on the squares and fold over. Secure edges with a fork to make a nice pattern.
Brush the pirogs with the egg and sprinkle the sesame seeds on top.
Bake for 20 minutes in 200°C.
Enjoy!
These are great warm or cold so perfect for a picnic or lighter meal. Approx. 322 kcal each.
Instead of puff pastry a normal pirog dough can be used.
