Ingredients
- 2 tbsp olive oil, plus extra for greasing
- 2 onions, finely chopped
- 2 garlic cloves, crushed
- 400g (14oz) spinach, trimmed
- juice of ½ lemon
- a handful of dill, chopped
- a pinch of nutmeg
- 200g (7oz) halloumi, grated
- 425g (15oz) pack ready-rolled puff pastry sheets (2 sheets)
- 1 medium free-range egg, beaten
- sea salt and freshly ground black pepper
Directions
- Preheat the oven to 200°C/180°C fan/400°F/gas mark 6.
- Heat the olive oil in a frying pan (skillet) set over a medium heat and cook the onions and garlic for 6-8 minutes until tender. Stir in the spinach and cook for 1-2 minutes until it wilts.
- Transfer to a bowl and stir in the lemon juice, dill, nutmeg and grated halloumi. Season to taste with salt and pepper.
- Lightly oil a baking tray and place one of the puff pastry sheets on it. Brush around the edges with beaten egg. Spread out the remaining sheet and use to cut out a 2cm (¾ inch) wide border (like the frame around a painting). Lay it on top of the other pastry sheet and prick the base inside the border with a fork.
- Bake in the oven for about 10 minutes until the pastry is slightly risen and golden brown. Remove from the oven and fill the centre with the spinach and halloumi mixture. Cut the remaining puff pastry into strips about 2cm (¾ inch) wide and arrange them in a criss-cross lattice over the top of the filling. Brush all the pastry lightly with beaten egg.
- Bake in the oven for about 20 minutes until the pastry is puffy, crisp and golden brown. Serve hot, cut into slices.
