Spinach Pasties


Inspired by the wave of people trying out different ideas of using the Weight Watchers Low-Fat Wraps  (1 of your HEB allowances) I thought I would try and recreate one of my favourite non-plan treats. When I lived in Saltaire, there was a bakery just around from my apartment, Salts Village Bakery & Cafe, who made THE most amazing Spinach and Feta Pasties. They were packed with a super savoury, salty spinach filling that was aromatic and just lush - hot or cold. 

Hopefully, I've captured some of that taste in this dish, albeit in a much more low-calorie form. 
The wrap casing for this dish is tasty, but is most similar to maybe a filo texture, rather than either a shortcrust or flaky pastry. The egg glaze not only adds more protein content to the dish, but also helps give the wrap a lovely savoury taste. Taking the time to press the edges together firmly is a must at the relevant step below too - it feels like it isn't working, but it is, just give it a minute or two! The steps to remove the moisture from the spinach might also seem a bit fiddly, but it really is essential otherwise the filling saturates the wrap and spoils it, I think. I would also say that the addition of nutmeg is a must here - unless you really hate it, in which case maybe replace with ground black pepper. The nutmeg transforms the dish and adds a subtle pepper taste that is reminiscent of spinach and ricotta cannelloni.

Despite all these tips, this is a remarkably quick make and, as it keeps well in the fridge for a few days, it has also proven a useful thing to have ready for picnics, packed lunches or as a meal with some other speedy vegetables.

As with all recipes and meal plans on the blog I have highlighted the protein sources (P foods) in red, the speed (S) foods in green, healthy extra allowances in blue and syns, with syn values in brackets in orange. 




Spinach Pasties

 Makes 2 pasties - syn free if using 1 wrap as 1 of your HEB

 2 Weight Watchers Low-Fat Wraps 
10 'nuggets' of frozen chopped spinach (about 130g) 
Finely chopped fresh basil leaves
2 crushed garlic cloves 
Ground seasalt 
100g fat-free cottage cheese with chives (I recommend Longley Farm) 
1 egg, beaten
2 tsp ground nutmeg (ideally freshly grated)


Pre-heat the oven to 160 degrees fan / 180 degrees electric / Gas Mark 5.

Put the spinach into a microwave-proof bowl and put into the microwave at full power for 2 minutes. 
At this point stir carefully and ensure it is all defrosted properly and put back in for a further 30 seconds, if needed.

Tip the spinach into a sieve (not a colander - it needs to be through a fine mesh). Put this over a bowl or the sink and sprinkle over several grinds of seasalt. This will help to draw out the moisture. 

After 2 minutes, use the back of a spoon to press the mixture firmly in the sieve and let the moisture run away. Keep turning over in the sieve and pressing to remove as much moisture as possible. 

Once you are seeing no further moisture coming from the bottom of the sieve, tip this into a bowl and add the garlic, basil, nutmeg and cottage cheese and mix well. 

Lay a wrap onto a chopping board and spoon half the mixture onto one side of the circle, leaving a good margin around the edges for sealing the pasty. 

Using a pastry brush, generously paint beaten egg all around the edges of the wrap and then join the two sides together to form the half-moon pasty. Press down on the edges very firmly, holding them in place for the count of 20 to give them time to stick together. If they need a second push, do so, a firm seal will keep the filling in place. 

Spray an ovenproof tray with spray oil and carefully transfer the pasty onto it, using a spatula or fish-slice if needed to do this. 

Brush the top of the pasty all over with the beaten egg - be generous again as this is what gives that lovely golden top and it is all added protein. 

Repeat the construction process with the other wrap then put them into the oven to cook for 20 - 25 minutes, until the top is rich golden brown. 

Serve either immediately with roasted carrots and cherry tomatoes or cool on the tray before storing in the fridge to enjoy cold later. 



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