This is one of my favorite middle eastern appetizers. These Feta cheese and spinach pastries are so simple to make, your friends and family will think you spent hours in the kitchen preparing them. I remember my mother making these when she had her girl friends over for snacks and tea. The ladies loved these because they were a light snack perfect with a cup of tea. I am dedicating this recipe to my good friend Leticia.
Directions:
1/2 pound Greek Feta
10 oz package frozen spinach
1 package of puff pastry about 10 pastry sheets.
1/2 tspn of black pepper
1 egg yoke
1/3 cup flour for dusting
Preheat oven to 375 degrees. Thaw out the frozen spinach and then drain out the water. Squeeze the spinach to make sure you have removed all the water. In a large bowl add the Greek feta cheese, spinach, and black pepper and mix all together.
Flour a cutting board or a clean flat surface. Lightly flour the pastry and with a rolling pin, roll out each pastry square until it is about 22 by 12 inches. Now each pastry will allow you to make 4 square pastry puffs. Now that your pastry is ready to be stuffed, I like to put the feta spinach mixture in the middle of the pastry then fold over to meet the edges of the top half of the pastry. Then lightly wet the edges with a dab of water so that the pastry is closed. Use a fork to seal the edges and to make a pretty fan design. You will then get the mixed egg yoke and with a cooking brush lightly brush the top of each pastry puff with the egg yoke. The egg will give the pastry a nice golden brown shine once the pastry puffs are baked.
Place the pastry puffs on a cookie sheet and bake for about 15 minutes until they become golden brown and puffy. These pastries are best when served warm.
This recipe yields about 40 pastry puffs.
