Skip to main content

Feta & Spinach Pizza Rustica

This recipe is a take on the "Matonella Materana", a fast food snack filled with ham and cheese that I adore when I visit my fatherland. My version is slightly healthier and by no means less tasty; it will be love at first bite!
(Serves Four-Six)
  • Jus-Roll Puff Pastry (x2 250g)
  • Flour for dusting
  • Tomato Puree
  • 350g Feta Cheese
  • 250g Spinach Leaves
  • 1 Egg, beaten 
Preheat Oven to 190C.

You will need a standard oven baking tray approx: 36cm x 34cm

Dust a clean surface with flour before placing the puff pastry pieces down for rolling, roll to the dimensions of your baking tray ensuring each piece fits snugly.

Dust the baking tray with flour and lie the base piece of puff pastry onto the tray. Spread a generous amount of tomato puree on the pastry leaving a 1cm border all the way round the base.

Crumble 200g of feta cheese onto the base, add the spinach keeping the 1cm border clear, then scatter the remaining 150g of feta cheese on top.

Coat the 1cm border with egg, now cover the filling with the pastry making sure that both pieces are "sandwiched" together by pressing down with your fingertips.

Make multiple pricks to the tops with a fork then brush the rest of the beaten egg.

Bake for 30mins, until beautifully crisp and golden-brown.

Remove from the oven and let rest for 4-5mins. Cut into x16 slices and serve on its own like traditional pizza or a side salad.


Tried It? Liked It? Tweaked It? Let me know!
Patz x


Post a Comment

Popular posts from this blog

Fish Pie with Rösti Caper Topping

I love a GOOD fish pie... when it comes to this dish I am seriously fussy, so much so that I have ceased ordering it when eating out because it always tends to be way too rich and heavy on the tummy, usually due to the large amount of dairy in a traditional recipe. 

I have experimented quite a few times with this dish that I am now super confident that if you make it you'll love it too; deliciously creamy, satisfying and both dairy and gluten free (should you wish it to be!). 

Ingredients: (serves 4)
2 Large Baking Potatoes 2 tbsp Baby Capers 50g Vegetable/Sunflower Spread 
50g Vegetable/Sunflower Spread  50g Plain Flour / Gluten Free Flour 275ml Vegetable Stock 150ml Coconut Milk / Almond Milk  2 tbsp Fish Sauce  6 Pickled Cornichons  Handful of chopped parsley 
750g Mixed Fish (cleaned and diced) Method:
Prepare the potatoes by scrubbing them clean (do not peel), cut them in half making sure they are roughly the same size then place in a saucepan of cold water. Once they have come to the boil …

Blackberry & Blueberry Oat Cake

I know, it's been a while! Life has a massive habit of just getting in the away and throw a kid in the cake mix and it's total chaos right? I want to share this recipe because it's comfort food without the guilt at it's best. A slice of this with a cup of tea or my favourite, turmeric latte, always puts the world to rights. Crumbly, moorish with a hint of saltiness to curb my uncontrollable sweet tooth I hope you like it too!  


130g wholemeal buckwheat flour
65g self raising flour / buckwheat flour
85g oats / gluten free oats
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
pinch of salt
6 tablespoons vegetable spread
35g coconut sugar
35g unrefined cane sugar
2 large eggs / egg replacer equivalent 
2 teaspoons pure vanilla extract
100ml almond milk
85g blackberries
85g blueberries 1 tbsp desiccated coconut

Preheat oven to 185C.

Line an 8 inch cake tin with greaseproof paper or margarine with a dusting of flour.

Soak the oats in water fo…

3-Tier Salted Caramel Chocolate Fudge Cake

It's was my "baby sister's" 20th birthday a few days ago, so to celebrate I opted to make my most indulgent cake recipe to date and what a mega treat it was, taken from two female chefs, Peggy Porschen and Ren Behan. A taste of pure gluttony in clear moderation can do wonders for the soul and this cake definitely gets those endorphins going!

(Serves 24-28 portions)

Sponge (by Peggy Porschen)
250g plain chocolate335ml milk570g soft light brown sugar210g butter, softened 4 large eggs365g plain flour1 tsp baking powder1 tsp bicarbonate of sodapinch of salt 15g cocoa powderSalted Carmel Buttercream (by Ren Behan)
250g butter, softened500g icing sugar3 tbsp. caramel sauceGanache
150ml double cream175g plain chocolate1 tbsp. caramel sauce
Preheat oven to 160C.

Grease three round cake tins (23-25cm diameter) and line with greaseproof paper, do this also round the side of the tin, this helps to avoid the crispy edges from forming.

Sponge:Bring to the boil the milk w…