2 sheets puff pastry
250gm frozen spinach, defrosted, washed and drained (squeeze to get rid of  excess moisture)
100gm Greek feta crumbled
½ cup mozzarella
1 tbsp parmesan cheese
1 small egg, beaten
1 small clove of garlic, crushed
Salt and pepper to taste
Zest of half a lemon
½ -1 tsp oil for frying
20gm butter for brushing pastry


Heat a small fry pan on medium heat and add oil. 

Drop in the garlic and spinach and fry for a couple of minutes. Turn off heat and transfer to a bowl. 

Allow the spinach to cool off for 10mins.

Add feta and lemon zest to your spinach mix.

Pour in your egg but save about a tablespoon of it so you can run it around the edge of the pastry.

Now add the mozzarella and your salt and pepper. Mix one more time.

Get your pastry out and divide each sheet into four squares. 

They should be about as big as a piece of bread so they’ll fit into your jaffle maker.

Spoon a little mixture into the center and then put another square over the top to make a sandwich.

Spread some butter over the top of the pastry and place into a hot jaffle maker and close it over.

This will take at least 10- 15mins in the jaffle maker to cook the pastry through.

Alternatively you can make triangles and cook them in the oven for 25min on 180degrees.

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