Spinach and Curd Pastry

For the spinach and curd patties, finely chop the onions and garlic cloves. Lightly toast the pine nuts in a pan without oil, set aside.

In the pan, saute the onion and garlic in a little oil. Add the coarsely chopped spinach, stir in the curd cheese and pine nuts and season with salt and pepper. Set aside.

Roll out the puff pastry and divide into 8-10 equal squares. Place the spinach in the center of each square and fold the corners in half and press down.

Place the pastries on a baking tray lined with baking paper and bake at 200 °C for about 20 minutes. The Tascherl can be served either warm or cold.

Preparation Tip:

To taste, you can also crumble feta cheese into the spinach mixture for the spinach and potato pockets.

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