Sunday, February 7, 2010
Need a quick appetizer? Well, this probably isn't it! However, using the puff pasty is a great time saving trick and the result tastes very good.
Puff Pastry (Cheater’s) Spanakopita (From Elly Says Opa)
Makes 18 spanakopita triangles
a little olive oil
1/2 cup sliced leeks or about 1/4 cup diced onion
fresh dill, to taste
fresh parsley, to taste (you can tell this recipe is very technical)
1/2 lb. fresh spinach (right around 1 bunch)
4 oz. feta cheese, crumbled
2 eggs, divided
salt and pepper
1 box (2 sheets) puff pastry dough, thawed
Preheat oven to 375.
In a large skillet, heat a little bit of olive oil until shimmering. Add the leeks or onions and saute until tender. Stir in the spinach and then turn off the heat. The spinach will start to wilt down, but not much.
Meanwhile, roll the puff pastry dough into a square, making it slightly thinner and then cut each sheet into 9 equal squares by making 2 horizontal cuts and 2 vertical cuts.
To the spinach mixture (you can move it to a bowl if you like), add the feta, parsley, dill and salt and pepper to taste. Beat one egg and add that into the mixture.
Spoon about 1-2 Tbsp. of the spinach mixture in each puff pastry square. Brush the sides of the square with a little water and then being 2 opposite sides together to form a triangle. Press with your fingers to seal. Place on a baking sheet. Beat the second egg and then brush the tops of the triangles with the egg. Bake for about 20-25 minutes or until golden.