Prep 1 hr
Cook 20 mins
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!
- 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) packagechopped 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)
- Thaw the puff pastry at room temperature for 40 minutes.
- Set oven to 400 degrees F.
- Lightly grease a baking sheet.
- In a small cup or bowl whisk together 1 egg with water; set aside.
- In another bowl mix together 2 eggs, feta cheese, spinach, onion, parsley and black pepper.
- Unfold the pastry sheets on a lightly floured surface.
- Roll each sheet into a 12-inch square.
- Cut each into 16 (3-inch) squares (I use a pizza cutter for this!).
- Place about 1 tablespoon spinach/cheese mixture in the middle of each square.
- Brush the edges with egg mixture.
- Fold squares over the filling to form triangles.
- Crimp edges to seal.
- Place on a baking sheet, and brush tops with remaining egg mixture.
- Bake for about 20 minutes or until golden.
- Best served warm or at room temperature.
These were a huge hit at my annual holiday party...made a double recipe and they began disappearing as soon as they hit the buffet table!! These freeze well, also, so are great to make ahead. Just assemble the triangles, freeze individually on baking sheet then place into freezer containers separated by wax paper. When you're ready to cook, let them sit at room temp for about 15 minutes before you pop them in the oven! Thanks, Kittencal for a fantastic recipe!!
It was delicious other than the onions. Next time I make this I'm going to saute the onions or just not add them at all.
very tasty! I made two different times, once with white onion and once with green onion. Both with dill instead of parsley. both were delicious! Served with tzasiki.