This traditional Greek-style appetizer, [we eat it as a meal in itself], featuring seasoned spinach, cottage or feta cheese, and made simple and delicious by using store-bought puff pastry sheets.
- 1 large onion, finely chopped (about 1 cup)
- 1 package (10 ounces) frozen chopped spinach, thawed and well drained
- 3 eggs
- 1/4 teaspoon garlic powder
- 1 package (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets (2 sheets), thawed according to package directions
- 1/2 cup crumbled feta cheese** I use cottage cheese**
- 1/2 cup freshly grated Parmesan cheese- or 3 TB powdered stuff
- 1/2 tsp salt
- 2 TB dried parsley flakes
- Thaw pastry 20 minutes.
- Heat the oven to 400°F. Use ungreased baking sheet or line with parchment paper
- Combine Spinach, 2 eggs, cheeses onion, parsley, and seasonings in medium bowl. Blend well.
- Unfold 1 pastry sheet on a lightly floured surface. Roll the pastry into a 12 x12-inch rectangle. Cut the rectangle into 9 equal sized squares. Repeat with the remaining pastry sheet, making 18 rectangles in all.
- Beat the remaining egg and 1 tablespoon of water in a small bowl with a fork. Brush the edges of rectangles with the egg mixture.
- Spoon a heaping Tablespoon spinach mixture onto the center of each rectangle. Fold the pastry in half over the filling and crimp the edges with a fork to seal. Brush the pastries with the egg wash.
- Bake the pastries for 20-25 minutes or until they're golden brown. Let the pastries stand for 10 minutes.
- I often just halve this recipe and that serves as a simple dinner for my husband and I.Reheat leftovers in the oven at 350 for about 10 minutes.