By: Chef Halavan

Prep and cook time: 40 minutes

Yield: 10-12 pastries

Ingredients:
1 roll (about 16 oz) of Tnuva Ma’adanot Frozen Rolled Short Dough For Savory Pastries, thawed according to the instructions on the packaging.
7 oz (about 1 full cup) of fresh spinach leaves
5 oz of Tnuva Sheep’s Milk Feta Cheese
2 oz of grated Tnuva Edam Cheese
¼ cup chopped mint leaves
Tablespoon golden raisins
1 large egg
½ tablespoon of honey
¼ teaspoon white pepper
¼ teaspoon freshly grated nutmeg
Pinch of salt

Instructions:
1. Rinse the spinach leaves well; remove the stems. Put the spinach in a large bowl suitable for a microwave, and cook for 1 minute. Stir and cook for another minute. Cool and set aside.
2. Prepare the stuffing: squeeze the cooked spinach leaves, roughly chop and transfer to a bigger bowl. Add crumbled feta cheese, grated Edam cheese, chopped mint leaves and raisins. Whisk the egg and add half of it to the mixture (we’ll save the other half for later). Add honey, white pepper, nutmeg and salt. Stir well.
3. Preheat the oven to 350 ⁰F. Line a large baking pan with baking paper.
4. Spread the dough on the work surface. Using a round cookie cutter, cut the dough into circles, about 4’’ in diameter. Place a spoonful of the cheese stuffing in the center, fold the dough circle in half and tighten the edges by pressing them with a fork.
5. Transfer the pastries to the baking pan. Poke a small hole at the top of each pastry, brush with the remaining egg, and bake for 20-25 minutes, until golden-brown. Serve warm.