An easy peasy springtime lunch. Perfect for picnics.

Ingredients
Makes 4 portions
250g spring greens / baby leaf cabbage
200g feta cheese, crumbled
320g sheet of ready rolled pastry, cut in half across the width
1 clove garlic, finely grated
Pinch chilli flakes
1 egg, beaten
1 heaped tbsp fennel seeds
Olive oil
Salt and pepper

Looking for substitutions?

• Swap out the garlic and/or chilli for fresh herbs like mint or dill
• You can omit the egg wash, the end result will just be slightly less golden/glossy
• Swap the feta for crumbled tofu and add in some nutritional yeast and lemon zest to the filling

Recipe

1. Remove the spring green leaves from the stalk and slice around 0.5cm thickness
2. Place a little olive oil in a pan over a medium heat and add the greens, garlic and chilli flake. Move around the pan until just tender/ wilted enough to eat and set aside to cool slightly
3. Preheat the oven to 190c fan.
4. On a baking paper lined metal baking sheet place one half of the pastry. Leaving 1cm clear at the edges top with half then feta, then the greens, then the remaining feta. Top with the other piece of pastry, pushing out any air from between them. Use a fork to seal the edges of the pastry together.
5. Brush all over with the egg and sprinkle over the fennel seeds. Bake until evenly golden – around 20-25 mins. Leave to cool slightly before slicing into 4 pieces

Notes

It’s important to use a metal baking sheet lined with baking paper here (rather than silicone). This is so that the underside of the pastry heats well and crisps up evenly.

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