These crisp pastry squares are perfect for al fresco dining.
- Preheat oven to 220C or 200C fan-force. Line a large baking tray with baking paper.
- Heat oil in a large frying pan over medium-high heat. Cook garlic for 30 seconds or until fragrant. Add spinach and toss for 1-2 minutes or until wilted. Season and place in a strainer over a bowl to drain. Press down to extract most of moisture. Place on a board and coarsely chop.
- Place egg and parmesan in a small bowl and whisk with a fork until combined. Season.
- Cut pastry into 16 squares. Place on prepared tray. With a small knife, score squares to form a 0.5cm border (without cutting all the way through the pastry). Divide egg mixture between squares. Top with spinach and bocconcini. Bake for 12-15 minutes or until pastry is puffed and golden.
You may need it
Store Spice Organizer
Surface Utensil Holder
Cutting Board Set