It’s a barbecue with courses!
The food just keeps on coming out! I had no idea there would be more… otherwise I would have held back on the vegetable skewer course and the pasta course and the veggie sausage course and the pear salad course…
And now it’s pastizzi, which I’ve been wanting to try for years… but there just isn’t room!
Oh… well… maybe I could fit in half…
They look so nicely made, thin layers of pasta stacked atop one another and then folded into a diamond shape with the green-flecked white filling peeking out the top. Compact, practical, but still with an eye for aesthetics.
Hunt for a plastic knife and a plastic plate, slice the diamond into two triangles, and hand one to The Husband. The triangles hold their shape well: no filling threatens to spill out, no pastry flakes away. This is a convenient thing, but perhaps not quite as it should be… now that it’s in my hand it does feel somewhat too moist and stodgy.
Ah, these were frozen then reheated… that rarely does this kind of food any favours… perhaps I should consider handicap points?
Taking a bite.
It’s all surprising but – apart from the outermost layer which is the only crispy one – the pastry tastes remarkably like pasta. I think it’s because the layers have fused into one soggy thickness. It’s rather like eating a giant cannelloni.
The filling is a bit bland too… ricotta isn’t really my favourite cheese for that very reason. The spinach speckles look pretty but don’t add any flavour. It makes for a moist, mildly-cheesy squish that makes a positive contribution that isn’t quite positive enough.
I remain of the opinion that savory pastries are rarely worth the calorie intake… especially when they taste of pasta.
Rating: 
Specifics: Spinach and cheese pastizzi bought frozen from Pastizzi Cafe, Newtown
Spinach and Cheese Pastizzi
It’s a barbecue with courses!
The food just keeps on coming out! I had no idea there would be more… otherwise I would have held back on the vegetable skewer course and the pasta course and the veggie sausage course and the pear salad course…
And now it’s pastizzi, which I’ve been wanting to try for years… but there just isn’t room!
Oh… well… maybe I could fit in half…
They look so nicely made, thin layers of pasta stacked atop one another and then folded into a diamond shape with the green-flecked white filling peeking out the top. Compact, practical, but still with an eye for aesthetics.
Hunt for a plastic knife and a plastic plate, slice the diamond into two triangles, and hand one to The Husband. The triangles hold their shape well: no filling threatens to spill out, no pastry flakes away. This is a convenient thing, but perhaps not quite as it should be… now that it’s in my hand it does feel somewhat too moist and stodgy.
Ah, these were frozen then reheated… that rarely does this kind of food any favours… perhaps I should consider handicap points?
Taking a bite.
It’s all surprising but – apart from the outermost layer which is the only crispy one – the pastry tastes remarkably like pasta. I think it’s because the layers have fused into one soggy thickness. It’s rather like eating a giant cannelloni.
The filling is a bit bland too… ricotta isn’t really my favourite cheese for that very reason. The spinach speckles look pretty but don’t add any flavour. It makes for a moist, mildly-cheesy squish that makes a positive contribution that isn’t quite positive enough.
I remain of the opinion that savory pastries are rarely worth the calorie intake… especially when they taste of pasta.
Rating:
Specifics: Spinach and cheese pastizzi bought frozen from Pastizzi Cafe, Newtown