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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This recipe origionally came from the back of a rozen spinach pack. They are really yummy for finger food at a party, or for lunch. They are nice dipped in tzatziki. The recipe said you can also add 1/4 cup pine nuts to the mixture. Ingredients:
500 g frozen spinach |
200 g feta cheese, crumbled |
2 large eggs, lightly beaten |
1/4 cup sun-dried tomato, chopped |
black pepper |
2 sheets frozen puff pastry, each sheet cut into 9 squares and defrosted |
2 tablespoons milk, for brushing |
Directions:
1. Pre-hreat oven to 200°C.
2. Cook the spinach, drain, and squeeze out any excess liquid.
3. In a large bowl, combine spinach, cheese, and egg, tomato, and season with pepper.
4. Place equal spoonfuls of mixture onto one half of each piece of pastry and brush edges with milk. Fold over to form a triangle and press edges together with a fork. Place onto a greased or baking paper lined tray.
5. Brush with milk and bake for 15 to 20 minutes or until pastry is puffed and golden.
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