1. defrost puff pastry and spinach.
Peel and crush garlic. Crumble feta cheese. Chop nuts. Squeeze the spinach well and mix with nuts, garlic, feta, sesame oil and the spices.
Rinse the lemon with hot water, dry it and thinly grate the peel.
Add about half of it to the spinach form. Add minced mint leaves. Season the filling with salt and juice of one lemon. 4.
Place the puff pastry slices on top of each other on the floured surface and roll out to a square with sides 30 cm long. Or cut filo pastry to size. Sprinkle with sesame seeds and roll over once with cake roller to make the sesame seeds stick. Turn the dough to the other side and cut out about 26 dough patties with a glass or cookie cutter (O 9 cm). Form about 2 tsp of the filling in the center of each patty. Brush the edges with a small amount of water, fold one half of the dough over the other and press firmly to smooth.
5. mix egg yolks and 1-2 tbsp water. Place dumplings on a baking sheet lined with parchment paper and brush with beaten egg yolk. Place in the preheated oven at 220 °C, fan 200 °C, gas mark 5. Pour a mug of cold water on the bottom of the oven and close the door quickly so that steam develops. 6.
Bake the dumplings for about 15 minutes.
Tip:
Serve with: black olives and tzatziki.
Nutritional values: per unit in about 120 Kcal, 9 g fat.
Tip: Always use aromatic spices to the
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