{"id":9658,"date":"2026-04-26T19:17:35","date_gmt":"2026-04-26T19:17:35","guid":{"rendered":"https:\/\/bhiggs.x10hosting.com\/foodie\/?p=9658"},"modified":"2026-04-26T19:29:39","modified_gmt":"2026-04-26T19:29:39","slug":"feta-red-onion-plait","status":"publish","type":"post","link":"https:\/\/bhiggs.x10hosting.com\/foodie\/feta-red-onion-plait\/","title":{"rendered":"Feta & Red Onion Plait [Video]"},"content":{"rendered":"
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<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

<\/span>Feta & Red Onion Plait [Video]<\/span><\/h2>\n
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This is one of my all time favourite veggie dinners…Crumbled feta, breadcrumbs, spinach and red onion all wrapped up in a golden pastry plait.<\/span><\/div>\n
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Servings: <\/span>4<\/span> to 6<\/span><\/span><\/div>\n\n
Author: <\/span>Amy Sheppard – Amy Sheppard Food<\/span><\/div>\n\n\n

<\/span>Ingredients<\/span><\/h3>
  • Oil for frying<\/span><\/li>
  • 1<\/span> Red onion<\/span> finely chopped<\/span><\/li>
  • 2<\/span> x 200g (7oz)<\/span> blocks of feta cheese<\/span> (if you're going veggie, check it's a veggie one)<\/span><\/li>
  • 100<\/span> g (3\u00bdoz)<\/span> fresh breadcrumbs<\/span><\/li>
  • 1<\/span> Tbsp<\/span> dried Thyme<\/span><\/li>
  • 50<\/span> g (1\u00beoz)<\/span> fresh spinach leaves coarsely chopped<\/span><\/li>
  • 1<\/span> Tbsp<\/span> honey<\/span><\/li>
  • 3<\/span> eggs<\/span><\/li>
  • 30<\/span> ml (1 fl oz)<\/span> milk<\/span><\/li>
  • Ground black pepper<\/span><\/li>
  • Sheet of ready rolled puff pastry<\/span><\/li><\/ul><\/div><\/div>\n

    <\/span>Instructions<\/span><\/h3>
    • Heat a drizzle of oil in a large non-stick pan. Add the red onion and fry on a medium heat for 5 minutes.<\/div><\/li>
    • Crumble both blocks of feta into a large mixing bowl. Add the fresh breadcrumbs, dried Thyme, chopped fresh spinach, honey, 2 eggs, fried onion and milk. Season with ground black pepper.<\/div><\/li>
    • Give it a really good stir, working the milk and the egg through the ingredients until it is all absorbed and everything is thoroughly combined.<\/div><\/li>
    • Lay the puff pastry out on the worktop.<\/div><\/li>
    • Place the filling lengthways down the centre of the pastry – leave around a 5cm gap of pastry either side of the filling and around 3cm of pastry either end.<\/div><\/li>
    • Flatten the filling out a little and make sure it’s evenly spread.<\/div><\/li>
    • Starting in the top left corner cut 1cm diagonal strips into the pastry from the filling outwards.<\/div><\/li>
    • Tuck the ends of the pastry over the filing. Fold the strips of pastry alternately into the middle crossing over each other.<\/div><\/li>
    • When all the pastry is folded up and the filling is encased, brush with beaten egg. Bake at 200\u2103\/400\u2109 for 25-30 mins<\/span><\/div><\/li><\/ul><\/div><\/div>\n
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      <\/span>Video<\/span><\/h3>\n\n\n\n