Spinach, cottage cheese and cheese pastries

Ingredients

• 500g puff pastry (ready-rolled, preferably butter-based; frozen works fine)
• 1 egg
• 2 tbsp sugar
• 1 tsp baking powder
• 150g cottage cheese
• 100g grated hard cheese
• 100–200g baby spinach leaves
• 2 garlic cloves
• 1 lemon
• a pinch of salt and freshly ground black pepper

Method

1. If using frozen puff pastry, thaw at room temperature.
2. Peel and finely chop the garlic and onions, then sauté in a little butter until soft and translucent. Add the washed, chopped spinach and cook briefly, stirring, until just wilted but still bright green.
3. In a bowl, combine the cottage cheese with salt, pepper, grated lemon zest and a little lemon juice. Mix well and mash slightly – if the cottage cheese is very lumpy, blend briefly.
4. Add the cooked spinach and garlic mixture to the cottage cheese and stir to combine. Fold in the grated hard cheese at the end.
5. Line a baking tray with baking paper. Roll out the puff pastry and fill with the mixture, shaping either individual pastries or one large braid.
6. For small pastries, sandwich the filling between two thin sheets of pastry, cut into long strips, twist each strip around its axis to form spirals, and place on the tray. You can also twist into small round buns.
7. For a large braided loaf, roll three equal-sized circles of pastry. Place some filling in the centre of the first circle, leaving the edges free. Cover with the second circle, add more filling, and top with the third circle. Place an inverted bowl in the centre and press gently. Cut the pastry around the bowl into 16 equal wedges. Twist each wedge twice, alternating the direction with each twist. Pinch pairs together to form eight “petals,” then press the ends to make a round shape. Remove the bowl.
8. Preheat the oven to 200°C. Brush the pastries with lightly beaten egg and bake for about 30 minutes, or until golden brown.
9. Allow to cool slightly before serving – they are best enjoyed warm, pulling off pieces as you eat.