Herbed Spinach and Beet Leaves With Mozzarella And Gouda
- Puff Pastry Dough 250gr
- 1 Onion
- 50gr Mozzarella
- 50gr Gouda
- 100g Beet leaves
- 100gr spinach
- Sesame seeds
First take your pastry from the fridge and put on room temperature.
First wash spinach and beet leaves and dry them.
Heat the pan and add oil.
Place beet leaves on a pan and drizzle with the olive oil, season with salt, pepper and Coriander and roast for 40 – 45 minutes until tender. Add
In the meantime, put the butter into a large pan and melt over a moderate heat, add the onions and cook until softened and translucent, add the spinach and cook for 2–3 minutes until just wilted.
Cut the beetroot and place in a bowl with the spinach, shredded mozzarella and Gouda and set aside.
Heat the oven to 400°F. Beat the egg and water in a small bowl with a fork. Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a circle. Place the mixture into the pastry circle and cover with other pastry circle, then brush with egg wash. Add sesame and pomegranate seeds and basil leaves and bake for 20 minutes.