450 grams of frozen wilted spinach
1/2 cup flat leaf parsley finely chopped
1 garlic clove
1/2 brown onion roughly chopped
1/2 red onion roughly chopped
1/2 leek roughly chopped
1 bunch asparagus roughly chopped
2/3 cup quality greek feta
1/4 cup parmesan
salt and pepper to season
2 tbsp olive oil
2 sheets of gluten free puff pastry (coles)
Preheat your oven to 180 degrees Celcius.
Take your frozen puff pastry and spinach out of the freezer to thaw a little.
Heat a medium pan with one tablespoon olive oil. Sauté the onions and leek until soft.
Transfer the onions and leeks to a mixing bowl. Add to the bowl the defrosted spinach, crumbled feta, parmesan, eggs, parsley, pepper, garlic and asparagus. Stir until well combined.
Line a deep baking tin or tray with baking paper. Layer the puff pastry in the baking tray and brush with olive oil.
Add the spinach and feta mixture to the pastry dish. Spread evenly and then drizzle the top with the remaining olive oil
Bake in the oven for 40 minutes or until golden brown.
Let it cool for 10 minutes before serving.