Spinach pillow
Acclaimed chef Kane Pollard takes us inside his home kitchen and shows us the dishes he whips up when cooking for his kids, including this yummy spinach pillow.
Makes 1 tray / 12 serves
2 eggs
150g cheese, grated
100ml sour cream
½ bunch large-leaf spinach, finely chopped
2 sheets puff pastry
Preheat oven to 190C. Pull pastry sheets out of the freezer and allow to soften slightly.
In a large mixing bowl add the spinach, eggs, sour cream and cheese. Mix well, making sure you don’t season at this stage as the salt will draw moisture from the spinach and make the pillow soggy.
Once sheets have defrosted, place the mix in the centre of
1 sheet of pastry, making sure to leave a border, and that the sheet is on a lined baking tray ready to go in the oven.
Press down the mix using the back of a fork, and place the second sheet on top. Seal the edges together using your fingers, then finish the edges by pressing down with a fork.
Brush the pillow with excess egg mix from the bowl (or make up an egg wash with egg and milk), pierce the top of the pillow twice to allow steam to escape, then bake in the oven for 35 minutes until golden brown. Allow to cool on a rack for 10 minutes before cutting to serve.
This recipe first appeared in the June 2025 issue of SALIFE magazine.
