Spinach Pesto

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Ingredients

4 servings

1
500 g
500 g
200 g
100 g
100 g Fresh puff pastry sheet
Sweet potatoes
Fresh beetroot
Hummus
Walnuts
Feta

10 g

Fresh parsley

Variations

For some extra spiciness, choose spicy hummus.

If you cannot get hold of fresh beets, use pre-cooked beets.

You can also use squares of puff pastry (frozen) and combine them to make one sheet. In that case you’ll need between 8 and 10 depending on the size of your tray.

Prep

15 min

1. Peel and slice potatoes into 5mm thin slices
2. Peel and slice beet into 5mm thin slices
3. Cut feta into blocks
4. Chop walnuts
5. Preheat oven to 200°C

Cook

35 min

If needed, make puff pastry sheet

lay puff pastry sheets slightly overlapping onto an oven tray lined with baking paper. Slightly press them together to connect sheets ~2 min

Spread the hummus and half of the walnuts on the puff pastry

leave a gap at the edges ~1 min

Add potato and beetroot slices on top

pack closely together under a 45° angle, alternating between the two ~2 min

Add feta on top

Bake in the oven

cover with aluminium foil if it browns too quickly ~30 min at 200°C

In the meantime, chop parsley finely

~2 min

Serve with parsley and remaining walnuts sprinkled on top, season with salt and pepper