Spinach and vegan feta tart with Sriracha

Light crispy flakey pastry with creamy spinach and finished with spicy OPB sriracha mayo!

Method:

Place the puff pastry on a floured surface and run a sharp knife around the outside about 1-2cm IN (so it looks like a picture frame) do not cut the whole way through.

Bake according to instructions then leave to cool.

In a large pan add the bag of baby spinach add a little water and some salt then wilt.

Cut the baby peppers in half length ways and char on the grill or roast in the oven until tender.

When the pastry has cooled carefully cut the centre piece out and fill with the spinach and peppers cube the feta cheese and place in the oven to warm through.

Serve with Only Plant Based Sriracha Mayo