Baked Bacon Egg Cheese Spinach (Print Version)
# Ingredients:
→ Pastry Base
01 -
1 sheet puff pastry, thawed
→ Filling
02 -
4 large eggs
03 -
60 ml milk
04 -
Salt, to taste
05 -
Freshly ground black pepper, to taste
06 -
4 slices bacon, cooked and crumbled
07 -
120 g cheddar cheese, shredded
08 -
75 g feta cheese, crumbled
09 -
1 cup fresh spinach, sautéed
→ Finish
10 -
1 egg, beaten (for egg wash)
# Instructions:
01 -
Preheat oven to 200°C and line a baking sheet with parchment paper.
02 -
Roll out thawed puff pastry on a lightly floured surface to remove creases.
03 -
In a bowl, whisk together 4 eggs, milk, salt, and black pepper until well combined.
04 -
Spread the egg mixture evenly over the pastry. Evenly distribute crumbled bacon, shredded cheddar, crumbled feta, and sautéed spinach on top.
05 -
Gently roll the pastry into a log, starting from a long edge. Slice the log into 12 even pieces.
06 -
Place slices cut-side up on the baking sheet. Brush the tops with beaten egg.
07 -
Bake for 15–20 minutes until pinwheels are puffed and golden.
08 -
Allow to cool slightly on the tray before serving warm.
# Notes:
01 -
For extra crispiness, ensure the pastry is well chilled before baking.