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Nepalese Spinach and Cheese Puffs Recipe

Nepalese Spinach and Cheese Puffs - Zest Byron BayServes: 8-16
Prep Time: 30-40 mins
Cook Time: 15-20 mins


250g frozen, chopped spinach, thawed & drained well
120g Danish feta crumbled
30g tasty cheese grated
2 tbsp Zest Nepalese Spice Paste
4 sheets frozen puff pastry
1 egg yolk
1 tsp milk


Preheat oven to 180°C.

Mix the drained, thawed spinach with the cheeses and Spice Paste.

Pull out the pastry from the freezer and let the four sheets just thaw. Cut each sheet of pastry into four equal sized squares. Whisk the egg yolk with the milk and set aside.

Put about 2tsps of mixture in the centre of each small square. Brush the egg mixture down two sides of each small square so that it acts as a seal when folding.

Fold each small square diagonally so that a triangular puff is created. Try and push out as much air as possible when sealing and then use a fork to push down and finish off each seal. Repeat until all the mix is used up.

Place on lined baking sheets with at least 1cm gap in between each puff and bake for 15-20mins or until golden.

Great straight from the oven or cold for packed lunches. Alternatively they can be stored uncooked and frozen with layers of baking paper in between to stop adhesion.

Simple Kitchen Recipes
Created by: Zest Byron Bay