Mediterranean puff pastry feta olives sun-dried tomatoes pull-apart savory pastry loaf

Mediterranean pull-apart puff pastry loaf

Name: Mediterranean pull-apart puff pastry loaf
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 8
Ingredients: 1 sheet puff pastry (about 260 g); 100 g feta, crumbled; 35-45 g ricotta, well drained if watery; 40-50 g mozzarella, grated; 50 g olives, thinly sliced; 40-50 g sun-dried tomatoes in olive oil; 1 tsp oregano; black pepper; 1 tbsp olive oil; 1 egg, beaten

Flaky puff pastry filled with feta, olives, sun-dried tomatoes & herbs.

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Method

1
Spread the ricotta on the puff pastry.
2
Mix the feta, mozzarella, olives, tomatoes, garlic, oregano, olive oil and black pepper.
3
Preheat the oven to 190°C fan and oil a loaf tin.
4
Spread the mixture to the puff pastry and cut the puff pastry into 8 rectangles.
5
Fold each piece gently like a taco or a little book without sealing tightly.
6
Stack the folded pieces on top of each other and place them to the loaf tin, with the open side facing upwards.
7
Brush with egg wash.
8
Bake at 190°C fan for about 50 minutes, check in the first 25 minutes - if the top gets brown loosely cover with foil.
9
Let it rest for 10–15 minutes before serving.