Spinach and feta cokes


  • 1 shortcrust pastry
  • 500 g fresh or frozen spinach
  • 20 g garlic (3 cloves)
  • 1/2 bunch of mint
  • 1 organic lemon (juice and zest)
  • 100g feta
  • 1 egg yolk
  • 5 cl of olive oil
  • salt pepper


  1. Blanch the spinach for 8 minutes in boiling salted water. Drain them.

  2. Chop the garlic and brown it with the olive oil over low heat. Add the drained spinach and chopped mint, then cook over medium heat for 15 minutes. Season with salt and pepper.

  3. Let the mixture cool, then add the lemon juice and zest, as well as the crumbled feta. Mix all the ingredients well.

  4. Preheat the oven to 180°C.

  5. Lower the shortcrust pastry onto a work surface and cut out circles using an 8 cm diameter cookie cutter.

  6. Place 1 spoonful of spinach filling in the center of each circle of dough, moisten the edges, and close the turnovers, sealing the edges well with a fork.

  7. Brown the cokes with the beaten egg yolk and bake them for around 20 minutes, take them out of the oven and enjoy them warm.

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