Spice up your cabbage!
Perfect for if you're having guests round!
Heat your oven to 180°C. Unroll the pastry onto a lined baking sheet. Cut the pastry into 4 equal rectangles. Score a 1cm border inside each pastry rectangle. Prick the centres with a fork.
Bake the pastry for 20 minutes until golden and crisp.
Meanwhile, boil a kettle and put the spinach into a colander. Pour over the hot water, then rinse with cold water. Using a tea towel squeeze out as much excess water as possible.
Put the spinach into a blender with the cream cheese, garlic clove, parsley and the lemon juice. Whizz until smooth. Taste and season with salt and pepper.
Heat some olive oil in a pan, and trim the spring onions. Fry the spring onions until softened.
Once the pastry has slightly cooled, spread over the spinach mixture, then top with the spring onions.
Finish with some rocket and parmesan if you fancy and enjoy!
Recipe from Delicious.