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Preheat your oven to 400°F. Line a large baking sheet with parchment paper.

In a large bowl, combine the thawed and well-drained spinach, crumbled feta cheese, grated mozzarella, dried oregano, egg white (reserve the egg yolk for the egg wash), Better Than Bouillon Sautéed Onion Base (or Roasted Garlic Base), and a generous pinch of fresh black pepper. Mix until all ingredients are well combined.

Lightly flour a clean surface and carefully roll out the puff pastry sheet.

Evenly spread the prepared filling across the puff pastry, leaving a 1/4 inch border empty along one of the long sides.

Starting from the long side opposite the empty border, tightly roll up the puff pastry until it is fully rolled into a log shape.

Gently twist the ends of the rolled pastry log to help seal them.

Turn the log over so the seam is facing up. Pinch the crease along the seam to secure it firmly.

Turn the log back over and, using a sharp knife, cut it into 10 even pieces.

Arrange the cut pastry pieces on the prepared baking sheet, leaving some space between each one.

In a small bowl, whisk together the reserved egg yolk and 1 tablespoon of milk to create an egg wash. Brush the tops of each pastry with the egg wash.

Sprinkle sesame seeds generously over the top of each pastry.

Bake for 25 to 30 minutes, or until the pastries are golden brown and baked through.


Preheat your oven to 400°F. Line a large baking sheet with parchment paper.

In a large bowl, combine the thawed and well-drained spinach, crumbled feta cheese, grated mozzarella, dried oregano, egg white (reserve the egg yolk for the egg wash), Better Than Bouillon Sautéed Onion Base (or Roasted Garlic Base), and a generous pinch of fresh black pepper. Mix until all ingredients are well combined.

Lightly flour a clean surface and carefully roll out the puff pastry sheet.

Evenly spread the prepared filling across the puff pastry, leaving a 1/4 inch border empty along one of the long sides.

Starting from the long side opposite the empty border, tightly roll up the puff pastry until it is fully rolled into a log shape.

Gently twist the ends of the rolled pastry log to help seal them.

Turn the log over so the seam is facing up. Pinch the crease along the seam to secure it firmly.

Turn the log back over and, using a sharp knife, cut it into 10 even pieces.

Arrange the cut pastry pieces on the prepared baking sheet, leaving some space between each one.

In a small bowl, whisk together the reserved egg yolk and 1 tablespoon of milk to create an egg wash. Brush the tops of each pastry with the egg wash.

Sprinkle sesame seeds generously over the top of each pastry.

Bake for 25 to 30 minutes, or until the pastries are golden brown and baked through.
