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Prep Time: 55 Minutes Cook Time: 20 Minutes |
Ready In: 75 Minutes Servings: 32 |
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A classic Greek combination - feta cheese, spinach, onion and parsley - made with convenient puff pastry sheets instead of phyllo. Ingredients:
1 (17.3 ounce) package pepperidge farm® puff pastry sheets |
3 eggs |
1 tablespoon water |
1/2 cup crumbled feta cheese |
1 (10 ounce) package frozen chopped spinach, thawed and well drained |
1 medium onion, finely chopped |
2 tablespoons chopped fresh parsley |
Directions:
1. Thaw pastry sheets at room temperature 40 minutes. Preheat oven to 400 degrees F. Mix 1 egg and water and set aside. Mix remaining eggs, cheese, spinach, onion and parsley.
2. Unfold pastry on lightly floured surface. Roll each pastry sheet into 12-inch square and cut each into 16 (3-inch) squares. Place 1 tablespoon spinach mixture in center of each square. Brush edges with egg mixture. Fold squares over filling to form triangles. Crimp edges to seal. Place on baking sheet. Brush with egg mixture.
3. Bake 20 minutes or until golden. Serve warm or at room temperature.
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