Kittencal's Greek Spinach and Feta Puff Pastry Triangles |
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Prep Time: 60 Minutes Cook Time: 20 Minutes |
Ready In: 80 Minutes Servings: 32 |
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I have been making these for years for my get togethers and I sometimes make these using phyllo dough but puff pastry is really just as good and more convenient - I sometimes add in roasted garlic into the spinach mixture and also a pinch of cayenne pepper for a bit of heat - these are so good and make wonderful appetizers! Ingredients:
2 frozen puff pastry sheets (from a 17-ounce package) |
3 eggs, slightly beaten |
1 tablespoon water |
3/4-1 cup crumbled feta cheese |
1 (10 ounce) package chopped spinach, thawed and well drained (squeeze out any excess moisture with hands) |
1 small onion, finely chopped |
3 tablespoons chopped fresh parsley |
1/2 teaspoon ground black pepper (or to taste) |
1 pinch cayenne pepper (optional and to taste) |
Directions:
1. Thaw the puff pastry at room temperature for 40 minutes.
2. Set oven to 400 degrees F.
3. Lightly grease a baking sheet.
4. In a small cup or bowl whisk together 1 egg with water; set aside.
5. In another bowl mix together 2 eggs, feta cheese, spinach, onion, parsley and black pepper.
6. Unfold the pastry sheets on a lightly floured surface.
7. Roll each sheet into a 12-inch square.
8. Cut each into 16 (3-inch) squares (I use a pizza cutter for this!).
9. Place about 1 tablespoon spinach/cheese mixture in the middle of each square.
10. Brush the edges with egg mixture.
11. Fold squares over the filling to form triangles.
12. Crimp edges to seal.
13. Place on a baking sheet, and brush tops with remaining egg mixture.
14. Bake for about 20 minutes or until golden.
15. Best served warm or at room temperature.
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