Spinach and Feta Fathead Pastries

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Spinach and Feta Fathead Pastries are another great way to use Fathead and also a good option for vegetarians. They’re easy to make but look impressive and go down very well at parties and gatherings. They have become quite popular with members of my family. Remember those awesome little spinach and feta triangle pastries you buy in the frozen food section? They were always an addition to party tables when I was growing up. These are way better and incredibly filling too!

Spinach and Feta Fathead Pastries – makes approx 20 pastries

1 bunch fresh silverbeet
1/2 red onion, diced
250g softened cream cheese
200g feta, crumbled
4 eggs
salt and pepper
2 quantities of Fathead dough with coconut flour, get the recipe here
salt to taste
4 tsp garlic powder (2 tsp for each batch of dough)
sesame seeds. approximately 4 tsp

Chop spinach finely, mix with all other filling ingredients. Set aside.
Make Fathead according to recipe, making sure to add in salt and garlic powder.
Roll a large rectangle shape between baking paper. Place a a big line of half the spinach mix down one side of the pastry. Roll over nearest edge then roll over furthest edge with baking paper still attached. Peel off top baking paper and gently flip the log so you can finish rolling and wrapping the rest of the pastry. Close off the ends.
With a sharp knife carefully cut into slices about 1.5cm thick. Very carefully transfer each slice to a lined baking tray with an egg flip. Repeat with second batch of Fathead and remaining mix. Spray with olive oil and sprinkle with sesame seeds. Bake at about 180C for around 12 minutes or until nicely browned.

Nutritional Info:

Cals – 183.3

Fat – 14.1g

Protein – 9.5g

Total Carbs – 4.5g

Fibre – 1.6g

Sugars – 1.6g

Net Carbs – 2.9g