For the spinach filling, clean, rinse and drain the spinach. Peel the shallot and cut it into small pieces. In a frying pan with 2 tbsp butter, sweat the shallot, add the spinach and fall together. Season with salt, pepper and nutmeg and cool slightly. Next, mix into the mixture an egg yolk and breadcrumbs.
For another filling, mash the feta cheese with a fork. Add grated cheese and an egg yolk, season with pepper and mix well.
For the third filling, chop the dried tomatoes and mint. Mix well with fresh goat cheese, one egg yolk and a pinch of pepper.
Preheat the oven to 220 degrees (fan oven 200 degrees, gas mark 4-5).
Roll out the puff pastry to about 4 mm thick and cut out circles of 10 cm ø with a cookie cutter and place on a parchment paper.
Mix 2 egg yolks with 1 tbsp. water and brush the dough circles with it. Place 1 tbsp. of the different fillings on top, fold and press the edges well. Brush again with egg yolk and sprinkle with sesame seeds or poppy seeds. Prick the patties a few times with a fork and bake in the oven for about 15-20 minutes until golden brown.
Serve the finger food patties lukewarm.
Our tip: Use the young, tender spinach from the farmers’ market!
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