Salty scones with spinach

Last Updated on September 27, 2024

Leaf dough in the shape of cakes filled with spinach mixture, baked until golden brown.

Ingredients:

225 g of puff pastry + hot water 200 g fresh spinach 150 g creme fraiche 2 tsp lemon juice 1 tsp chopped thyme 1 tsp chopped sage leaves 1 tbsp butter 1 piece onion nutmeg ground pepper soaking flour salt

Procedure:

1. Remove the stems from the spinach, steam in hot water, squeeze and roughly chop
2. Brown the peeled, diced onion in hot butter, add the spinach, finely chopped thyme and sage, sauté briefly, stir in the créme fraiche, season with lemon juice, grated nutmeg, salt and pepper
3. On a lightly floured work surface, roll out the puff pastry, cut out 4 rounds of about 12 cm in diameter and roll out the remaining pastry into thin rolls
4. Place the rounds on a baking sheet lined with baking paper and brush the edges with water, press the rolls onto the edges and fill the cookies with spinach
5. Place in a preheated oven at 200 °C and bake for approximately 30 minutes.

Recommendation:

The filling of the scones can be varied according to taste and available ingredients.