Name: Cheese and spinach twists
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Ingredients: 3/4 cup (90g) coarsely grated cheddar cheese; 1/2 cup (40g) finely grated parmesan cheese; 250 gram (8 ounces) thawed frozen spinach; 2 sheets pastry

Ingredients

3/4 cup (90g) coarsely grated cheddar cheese

1/2 cup (40g) finely grated parmesan cheese

250 gram (8 ounces) thawed frozen spinach

2 sheets pastry

Method

1.Preheat oven to 220°C (200°C fan-forced). Oil and line oven trays with baking paper.

2.Combine cheddar cheese and parmesan cheese in small bowl.

3.Place spinach in fine sieve; squeeze excess water from spinach. Spread half the spinach over one sheet of puff pastry; sprinkle with half the cheese mixture. Top with another sheet of puff pastry; spread with remaining spinach, sprinkle with remaining cheese.

4.Cut pastry stack in half; place one stack on top of the other, press down firmly. Cut pastry crossways into 24 strips; twist strips, pinching ends to seal.

5.Place strips on trays; bake about 15 minutes or until browned and crisp

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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