Preparation

In a frying pan with a drizzle of oil, sauté the onion and garlic cloves, until the onion is translucent. Add the spinach and sauté for 5 minutes.
Transfer the contents of the skillet to a bowl and add the mozzarella cheese, the chopped olives, the mayonnaise and the mustard and mix everything.
Season with salt, pepper, oregano and herbs from Provence and mix again.
Cut the puff pastry into 16 triangles, and arrange them with the widest part inward and fine points outward, making a circle.
Cover them with the filling in the shape of a circle in the thickest part and take the thin ends to close, becoming in the shape of a crown.
Brush with the beaten egg and place in a preheated oven at 190ºC for about 20 minutes. Serve with tomato and basil sauce. (preferably homemade)

Ingredients

  • 1 chopped onion
  • 2 crushed garlic cloves
  • 2 cups of spinach tea
  • 1 cup of grated mozzarella cheese tea
  • 4 tablespoons chopped black olives
  • 1 tablespoon mayonnaise
  • 1 teaspoon mustard
  • 1 teaspoon of oregano
  • 1 coffee spoon of herbs de Provence
  • 1 round puff pastry package
  • 1 egg
  • 1 cup of tomato sauce and basil
  • olive oil to taste
  • Salt and pepper to taste