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Greek Spinach and Feta Twists with Tzatziki Dip

Recipe

Snacks with a 'twist' anyone? These tasty twists are sure to be the life of the party.

Serves: 16 people   |   Prep time: 25 minutes   |   Cooking time: 18 minutes

Greek   |   Snack   |   Vegetarian

  

Ingredients

Spinach and feta twists:

  • 1 tbsp Olive Oil
  • 1 small Onion, chopped
  • 2 Garlic Cloves, finely sliced
  • 160g Baby Spinach, roughly chopped
  • 180g Ricotta
  • 90g Feta
  • 2 Eggs
  • Pinch of Salt
  • Pinch of Pepper
  • 2 x 320g packs Puff Pastry Sheets

Tzatziki:

  • 200g Greek Yogurt
  • ½ Cucumber
  • 1 Garlic Clove, finely chopped
  • Small handful Fresh Mint, finely chopped
  • Pinch of Salt
  • Pinch of Pepper

  

Method

  1. Heat the oil in a large frying pan, add the onion and garlic and cook for 5 minutes until softened.
  2. Add the chopped spinach and cook for a couple of minutes, until the spinach has just started to wilt, then leave to cool.
  3. After 10 minutes, squeeze out any excess water from the spinach and add the ricotta, 1 egg and season with salt and pepper, then mix until fully combined.
  4. Crumble in the feta and spread the mixture on one of the puff pastry sheets, then top with the other.
  5. Leave to chill in the fridge for 20 minutes.
  6. Preheat oven to 220°C/200°C Fan/Gas Mark 7.
  7. Slice the pastry into 16 strips and twist them, then place onto lined baking trays.
  8. Beat the remaining egg and brush over the twists, then sprinkle with some additional salt and pepper.
  9. Bake for 15-18 minutes until puffed and golden.
  10. Make the tzatziki by grating the cucumber and squeezing out any excess water.
  11. Place the grated cucumber, along with all the other tzatziki ingredients, into a bowl and stir until combined.
  12. Serve the warm spinach and feta twists with the tzatziki dip.