Ingredients
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500
-
200
-
2
-
1/4
-
-
2
-
2
-
-
-
-
-
-
-
-
Directions
Spinach & Feta Pastries, This recipe origionally came from the back of a rozen spinach pack I have tweaked it a little, and have posted it the way I made it 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 , Really good! I added 5-6 roasted garlic cloves and sprayed the tops with canola oil spray for a golden color Mine cooked 17 minutes at 400 f Next time, I’ll probably make 6 pieces from each pastry sheet , You weren’t kidding when you said to squeeze the excess liquid from the spinach! I didn’t and I made a good mess, but the pastries miraculously held together through baking I made thiem for dinner so instead of cutting each sheet of puff pastry into 9, I cut them into 4 I only used about half the mixture to fill them, maybe because of the excess liquid (which was my fault) They took 25 minutes to bake at 400 f They were good but due to the US conversions I underestimated the amount of cheese needed My husband said he wasn’t a fan of S D tomatoes or cooked spinach but still rated them a 4, so good job! :o)
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Steps
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1
Done
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Pre-Hreat Oven to 200c. |
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2
Done
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Cook the Spinach, Drain, and Squeeze Out Any Excess Liquid. |
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3
Done
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in a Large Bowl, Combine Spinach, Cheese, and Egg, Tomato, and Season With Pepper. |
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4
Done
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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
Done
|
Brush With Milk and Bake For 15 to 20 Minutes or Until Pastry Is Puffed and Golden. |
