Episode 4: Spinach pastry

| Rianne Hagen

Start off the new year with this new recipe by Rianne Hagen: Spinach pastry!

Ingredients: 4 pastries (1 each, although big eaters might want two)

  • 800 grams of (frozen) spinach
  • 100 gr (grated) cheese (feta works too)
  • 50 gr bread crumbs (paneermeel)
  • 4 eggs
  • 8 sheets of puff pastry (those small square sheets from the freezer)
  • 1 onion
  • Little bit of nutmeg (mespuntje)
  • Salt and pepper


Preheat the oven at 200 degrees. Boil water for the eggs. Boil the eggs for 8 minutes, or until hard-boiled (unless you like it more runny, then boil it waaaay shorter - 5 minutes maybe?). Peel the eggs.

Let the spinach thaw, and get as much moisture out of it as possible. You can do this in a sieve, and preferably already in the morning. However if not, fry it with the onion and sieve it afterwards.

Fry the onion until it is soft, transparent and a little brown. (Now add the spinach and let it thaw completely)(press it down in a sieve to get all moisture out and put it back in the pan)

Add the cheese, spices and bread crumbs.

Put a sheet of baking paper on an oven tray and place 4 sheets of puff pastry on. Divide the spinach over the pastry, place an egg on top and cover with the remaining pastry. Seal the edges (you can use some water to do this).

Bake in the oven for 30 minutes, until the pastry is golden brown.

Eet smakelijk – but careful, can be hot inside!


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