Spread the well-drained spinach evenly on the puff pastry and then sprinkle the pumpkin on top. Cut the feta cheese into small slices and spread evenly on top with the ham and pumpkin seeds. Roll up the plate and place it on a tray lined with parchment paper. Brush with beaten egg and pierce a few holes with a fork. Bake at 200 °C for about 35 minutes.
Type of pumpkin used: Buttercup Also possible: Butternut, Iron Cup and Hubbard varieties.
Attention:
The recipe uses puff pastry directly from the baker. If frozen is used, make sure that the dough is not kneaded. Otherwise you will destroy the structure. An alternative is to form individual small rolls.
Complement:
This goes well with a crudité of grated radish, roots and pumpkin, served simply with pumpkin seed oil.
Our tip: Use the young, tender spinach from the farmers’ market!
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