Mandi's Spinach Triangles
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| Mandi's Spinach Triangles |
As I've said I come from a long line of cooks and bakers so it is no surprise that I have shared my love of cooking with my children. My motto is if you like to eat you should be able to cook! I am sharing with you this recipe from my daughter Mandi. She made this easier version of Greek Spanakopita with puff pastry instead of phyllo dough. Phyllo dough isn't hard to work with but it just takes a little more time and you have to get use to using the phyllo leaves. I have some really good recipes that use phyllo that I will share in another blog. Cooking is like anything else the more you do it the better you get and once you try phyllo dough or puff pastry and see how easy it is you will have the confidence to cook and bake well. It's like my piano teacher use to say, practice, practice, practice! Mandi said that the triangles took a little time but were delicious. She brought them to a holiday party and they disappeared in no time!
Mandi's Spinach Triangles
1 package (17.3 ounces) Puff Pastry Sheets, thawed
3 eggs
1 tablespoon water
1/2 cup crumbled feta cheese
1 package (about 10 ounces) frozen chopped spinach, thawed and well drained
1 medium onion, finely chopped (about 1/2 cup)
1/2 teaspoon garlic powder
Directions
Heat the oven to 400°F. Beat 1 egg and water in a small bowl with a fork or whisk. Stir the remaining eggs, cheese, spinach, onion and parsley in a medium bowl.
Unfold 1 pastry sheet on a lightly floured surface. Roll the pastry sheet into a 12-inch square. Cut into 16 (3-inch) squares. Repeat with the remaining pastry sheet, making 32 in all.
Place 1 tablespoon spinach mixture in the center of each square. Brush the edges of the pastry with the egg mixture. Fold the pastry over the filling to form triangles. Crimp the edges with a fork to seal. Place the filled pastries onto baking sheets. Brush with the egg mixture.
Bake for 20 minutes or until the pastries are golden brown. Let the pastries cool on the baking sheets on wire racks for 10 minutes.
Unfold 1 pastry sheet on a lightly floured surface. Roll the pastry sheet into a 12-inch square. Cut into 16 (3-inch) squares. Repeat with the remaining pastry sheet, making 32 in all.
Place 1 tablespoon spinach mixture in the center of each square. Brush the edges of the pastry with the egg mixture. Fold the pastry over the filling to form triangles. Crimp the edges with a fork to seal. Place the filled pastries onto baking sheets. Brush with the egg mixture.
Bake for 20 minutes or until the pastries are golden brown. Let the pastries cool on the baking sheets on wire racks for 10 minutes.
Enjoy
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