8-10 puff pastry sheets
450 grams frozen chopped spinach
1 onion, minced
lemon juice
salt and pepper to taste
nutmeg
1 tbs. margarine
handful sesame seeds

1. Cook the spinach and drain well.

2. Thaw the puff pastries.

3. Preheat the oven to 425F or 220 C.

4. Mince the onion.

5. Place the drained cooked spinach in a mixing bowl.

6. Add the minced onion, the seasonings and the splash of lemon juice.

7. It should remain a rather “dry” mixture.

8. Either oil a cookie sheet or use baking parchment and lay the individual puff pastries on the cookie sheet.

9. Put about 1 tablespoon of the spinach mixture lengthwise along the middle of the pastry.

10. Put a bit of water on the tip of your finger and run along the inner edge of the puff pastry.

11. The water will help the edges stay closed.

12. Fold the pastry over and push the edges together with a fork.

13. Do this for each of the pastries.

14. Melt the 1 tablespoon of vegan margarine and brush the top of the pastries.

15. Brush a bit of the margarine on top of each of the pastries and “dust” with the sesame seeds.

16. Gently cut “air vents” on top of each pastry and put in the oven to bake for 15-20 minutes or until golden brown.

It’s not necessary to do the sesame seeds, but they do make it look nice.
You can also fold the pastries as a triangle or any other form you enjoy.