01
MATERIALS
2 kouro leaves, frozen
2 large eggs
1 tbsp Extra Virgin Olive Oil
½ small onion, chopped
2 cloves garlic, melted
¼ tsp smoked paprika
¼ kg salt
1/8 tsp red pepper, freshly ground
150 gr. spinach
450 gr. Alonissos red snapper tuna in extra virgin olive oil
¼ cup green peppers, seeded, chopped
1 tbsp lemon juice
02
IMPLEMENTATION
1 Boil 1 egg until it becomes firm, let it cool and chop it.
2 Preheat the oven to 200°C.
3 In a large pan, heat the olive oil over medium-high heat and saute the onion for 4 minutes.
4 Add the garlic, paprika, salt and pepper and saute for 1 minute. Add the spinach gradually, 1 handful at a time, mix and saute for 5 minutes on high heat.
5 Transfer the spinach to a bowl and let it cool.
6 Add the tuna, olives, lemon juice, chopped boiled egg and mix. Line 2 trays with non-stick paper.
With the help of a cup-pat or a glass, cut the leaves of the puff pastry into circles.
7 We spread the kouro doughs on our pans and divide 1/2 tbsp. filling by placing it in half the semicircle of each dough.
8 Fold the dough over the filling and pinch the edges to close the patty. Beat the second egg with 1 tbsp. water and coat the patties with the mixture.
9 Bake for 20-25 minutes, until golden. Transfer to a wire rack, leave for 10 minutes to cool and serve.
