My family are obsessed with spinach. It’s so versatile and flavour neutral, I use it in savoury, sweet and almost every meal I make.
I’m also obsessed with Hummus and adding spinach to it just adds a beautiful superfood (and colour!) to the mix!
These puff pastry twists are also a family favourite, perfect for dipping and so delicious served straight out of the oven! You can add any filling you like, but this combo is always a winner.
60g baby spinach leaves
400g canned chickpeas, rinsed and drained
2 garlic cloves, crushed
1/2 tsp ground cumin
5 tbsp tahini
3 tbsp water
5 tbsp extra virgin olive oil
1/2 tsp salt
Juice of 1 lemon
3 sheets of puff pastry, thawed
1 cup Parmesan cheese, grated
3 tbsp Danish fetta, crumbled
Handful of baby spinach, roughly chopped
Extra virgin olive oil spray
Sesame seeds to coat
To make the Hummus, add all the ingredients to a food processor and blend to combine. Add more olive oil and water if you prefer a smoother consistency. Set aside.
To make the twists, preheat oven to 170 degrees.
Place a piece of thawed puff pastry on a chopping board and add 1/3 of the ingredients to each of the 3 pieces of puff pastry (spread the Fetta first).
Cut the puff pastry in half and fold over to the opposite edge. Flatten with your fingers and fold over again, then cut in half. Spin the folded pastry to resemble a twist (slide right to see pictures) and place on a lined baking tray. Repeat with the rest of the puff pastry sheets and place on the baking tray, allowing space between each twist. Spray some extra virgin olive oil on each twist and sprinkle some sesame seeds on each. Bake for 20 minutes or until golden brown.