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Spanakopita Puffs

Spanakopita Puffs

4 1

This traditional Greek-style dish featuring seasoned spinach, cream cheese and feta cheese is made simple and delicious by using store-bought puff pastry sheets.

serves 8 people

Ingredients

cost per recipe: $10.50

The price is determined by the national average.

  • 1

    tablespoon butter

  • 1

    large onion, chopped (about 1 cup)

  • 1

    package (10 ounces) chopped frozen spinach, thawed and well drained

  • 2

    egg

  • 1/2

    of an 8-ounce package cream cheese, softened

  • 1/4

    teaspoon garlic powder

  • 1

    package (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets(2 sheets), thawed

  • 1

    tablespoon water

  • 1/2

    cup crumbled feta cheese

view nutrition info

How to Make It

Heat the oven to 375°F. Lightly spray 2 baking sheets with vegetable cooking spray. Heat the butter in a 10-inch skillet over medium heat. Add the onion and cook until it's tender. Add the spinach and cook for 2 minutes or until the liquid evaporates, stirring constantly. Remove the skillet from the heat. Beat 1 egg in a small bowl with a fork. Stir the beaten egg, cream cheese and garlic powder in the skillet. Unfold 1 pastry sheet on a lightly floured surface. Roll the pastry into a 9 x12-inch rectangle. Cut the rectangle into 4 (4 1/2 x 6-inch) rectangles. Repeat with the remaining pastry sheet, making 8 rectangles in all. Beat the remaining egg and water in a small bowl with a fork. Brush the edges of rectangles with the egg mixture. Spoon about 1/4 cup spinach mixture onto the center of each rectangle. Top each with 1 tablespoon feta cheese. Fold the pastry in half over the filling and crimp the edges with a fork to seal. Brush the pastries with the egg mixture. Bake the pastries for 25 minutes or until they're golden brown. Let the pastries stand for 10 minutes.
Step 1

Heat the oven to 375°F. Lightly spray 2 baking sheets with vegetable cooking spray.

Step 2

Heat the butter in a 10-inch skillet over medium heat. Add the onion and cook until it's tender. Add the spinach and cook for 2 minutes or until the liquid evaporates, stirring constantly. Remove the skillet from the heat. Beat 1 egg in a small bowl with a fork. Stir the beaten egg, cream cheese and garlic powder in the skillet.

Step 3

Unfold 1 pastry sheet on a lightly floured surface. Roll the pastry into a 9 x12-inch rectangle. Cut the rectangle into 4 (4 1/2 x 6-inch) rectangles. Repeat with the remaining pastry sheet, making 8 rectangles in all. Beat the remaining egg and water in a small bowl with a fork. Brush the edges of rectangles with the egg mixture.

Step 4

Spoon about 1/4 cup spinach mixture onto the center of each rectangle. Top each with 1 tablespoon feta cheese. Fold the pastry in half over the filling and crimp the edges with a fork to seal. Brush the pastries with the egg mixture.

Step 5

Bake the pastries for 25 minutes or until they're golden brown. Let the pastries stand for 10 minutes.

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Made With
(17.3 ounces) Pepperidge Farm® Puff Pastry Sheets(2 sheets), thawed

(17.3 ounces) Pepperidge Farm® Puff Pastry Sheets(2 sheets), thawed

Ratings & Reviews

(1)
  • kimberly.thomas

    February 7, 2011

    Spanakopita Puffs

    Need to add more onion and garlic and put less spinach in each cup.

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