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. 1 large onion, finely chopped (about 1 cup)
  2. 1 package (10 ounces) frozen chopped spinach, thawed and well drained
  3. 3 eggs 
  4. 1/4 teaspoon garlic powder 
  5. 1 package (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets (2 sheets), thawed according to package directions
  6. 1/2 cup crumbled feta cheese** I use cottage cheese**
  7. 1/2 cup freshly grated Parmesan cheese- or 3 TB powdered stuff
  8. 1/2 tsp salt
  9. 2 TB dried parsley flakes

  1. Thaw pastry 20 minutes.
  2. Heat the oven to 400°F. Use ungreased baking sheet or line with parchment paper
  3. Combine Spinach, 2 eggs, cheeses onion, parsley, and seasonings in medium bowl. Blend well.
  4. 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. 
  5. 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.
  6. 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.
  7. 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.

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