This is not just an adorable shamrock snack, it's a delicious pastry rolled with spinach, feta and mozzarella filling.
Keyword Feta, pastry, spinach, St. Patricks Day
Prep Time 15minutes
Cook Time 23minutes
Total Time 38minutes
Author Lyuba Brooke
2sheets of puff pastryraw
3ozfeta cheesecrumbled small
1/2cupshredded mozzarella cheese
Fresh cracked black pepper
3Tbspmelted salted butter
Preheat oven to 400 and grease a baking sheet.
Melt butter and set close by in a cup. You will also need a brush.
Squeeze defrosted spinach well and dice to get rid of long strings.
In a medium bowl, combine spinach, feta cheese, mozzarella cheese, salt and pepper. Mix well until thoroughly combined.
Lay pastry sheet squares on a cutting board. Brush them with butter.
Optional: Cut off a 1/4 inch slice off of each pastry square to make stems for shamrocks.
Divide spinach/feta filling between the two pastry squares and spread it evenly all over the square.
Using a knife or a pizza cutter, cut pastry squares into long strips that are about an inch to inch and a half wide.
Starting with each opposite end, roll both ends of the strip towards its center. Lay it on it's side and gently form a heart by softly pressing the sides. Repeat with two more strips and lay the hearts on the baking sheet, ends together, to form a shamrock. Brush pastry with butter on all the sides, especially in between each pastry, butter will work like glue.
Repeat with remaining pastry strips. You should be able to get 3-4 shamrocks, depending on how wide you will cut the strips.
You can make stems by placing the thin strips that you cut off together into one long strip and cutting it in 3. Then fold each smaller strip in half and tuck it under each shamrock on the baking sheet.
Bake for 20-23 minutes, until pastry is golden brown and puffed even in the center.
Recipe from Lyuba @ willcookforsmiles.com All images and content are copyright protected. Please do not use my images without prior permission. If you want to share this recipe, please simply link back to this post for the recipe. Thank you.