Ingredients
2 large eggs
1/3 cup crme frache or heavy cream
2 Tbs. chopped fresh dill, plus 1/2 cup loosely packed dill sprigs for the salad (optional)
1 tsp. lightly packed, finely grated lemon zest
1/2 tsp. kosher salt; more for the salad
Freshly ground black pepper
1 sheet frozen puff pastry, thawed
1 cup crumbled feta (about 4 oz.); I like Valbreso and Mt. Vikos brands
4 small handfuls baby spinach (about 3 oz.), washed and dried, large stems removed
3 Tbs. extra-virgin olive oil
1 Tbs. fresh lemon juice; more to taste
Fine Cooking
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1/3 cup crme frache or heavy cream
2 Tbs. chopped fresh dill, plus 1/2 cup loosely packed dill sprigs for the salad (optional)
1 tsp. lightly packed, finely grated lemon zest
1/2 tsp. kosher salt; more for the salad
Freshly ground black pepper
1 sheet frozen puff pastry, thawed
1 cup crumbled feta (about 4 oz.); I like Valbreso and Mt. Vikos brands
4 small handfuls baby spinach (about 3 oz.), washed and dried, large stems removed
3 Tbs. extra-virgin olive oil
1 Tbs. fresh lemon juice; more to taste
Description
Fine Cooking
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