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1
Line a 9 x 13 pan with parchment paper for easy extraction and to prevent the bottom from becoming soggy.
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2
Thaw out your puff pastry according to the package's directions, or use your own homemade variety.
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3
When I plan to bake up this beast, I usually have just come back from the grocery store with all the stuff needed and let it sit out on the counter straight from the shopping bag.
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4
By the time I'm done preparing everything else, it's done thawing.
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5
Put the spinach and herbs (plus the salt and pepper) into a food processor and do a few rough chops.
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6
I use these big 14-oz cartons of spinach from my local store; 12-oz bags work just fine too.
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7
Or two thawed 10-oz packets if you don't feel like buying fresh.
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8
Pulse the mixture until it reaches its desired consistency.
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9
I like mine a little chunky.
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10
Extract and place into a mixing bowl.
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11
You can put the onion in now, or also pulse it with the spinach-herb mixture in the food processor depending on what consistency you'd like.
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12
I like to do a rough hand chop then add later.
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13
If using a block of feta cheese, run it through your food processor or blender a few times to get it nice and crumbled.
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14
Mashing it up with a fork works too.
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15
Drain any excess liquid.
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16
Mix the feta and olive oil with the spinach-onion mixture in the mixing bowl.
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17
In a separate bowl, rinse and drain the navy beans well, and pat them dry with a paper towel.
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18
Coat in the lemon juice, add a little salt and pepper, and shake them around a little.
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19
Mix into the big mixing bowl of the spinach-cheese mixture.
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20
Once blended in, spread the mixture over the puff pastry sheet.
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21
Lay the other pastry sheet on top of the filling.
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22
Brush it with olive oil and sprinkle with sesame seeds.
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23
Bake for 30-35 minutes at 400F or until nice and golden on top.
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24
Let cool for at least 10 minutes prior to eating, though the yummy aromas of spinach, cheese, and herbs will tempt you to burn your tongue on it right now!
