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Pastry Triangles with Spinach and Feta

June 4, 2013

The last few parties we’ve had I’ve been meaning to make these, but always ran out of time and had trouble finding the puff pastry.  I finally made these for a party I threw a few weeks back.  They are a great appetizer.  I’d suggest to eat and serve them warm.  They are made with classic Greek spanakopita (spinach, feta cheese, and garlic) filling, but use frozen puff pastry rather than traditional phyllo dough since it’s easier to work with.  Note: once removed from the packaging the puff pastry sheets thaw in about 15 min you can microwave to make it thaw faster, but do so in short time increments to not make it too soft.

 

Spinach and Feta Pastries

Difficulty: Medium
Prep Time: 40 min
Cook Time: 20 min
Total Time: 60 min
Yield: 30 pastry triangles
Taste: Good

Ingredients
1 tbs olive oil
1 large garlic clove, minced
1 pkg (10 oz) frozen chopped spinach, thawed and squeezed dry
1 tbs minced fresh dill
1 large scallion, thinly sliced
¼ cup crumbled feta cheese
Salt and pepper to taste
1 box (17.3 oz) frozen puff pastry, thawed
30 small fresh dill sprigs for garnish (optional)

Procedure:
1) Heat oil and garlic in a small skillet. When garlic starts to sizzle and turn golden, remove from heat.
2) Stir spinach, dill, scallion, cheese, and salt and pepper to taste in a med bowl. Mix with garlic mixture
3) Adjust oven rack to upper and lower middle positions and heat to 400 degrees
4) Unfold 1 pastry sheet on a lightly floured work surface. Rolling with not across fold lines, roll sheet to approximately 9×15 inches. Trim edges if necessary. Using fold lines as guides, cut pastry lengthwise into thirds, then cut each strip crosswise into fifths to make fifteen 3-inch squares.
5) Place a small tbs of filling on each pastry square. Get a small bowl of water and use it to wet your finger tip and then moisten two sides of the square. Fold pastry over filling to form a triangle and pinch lightly to seal. Don’t worry if seal is not tight pastry will bind together when baking. Place on a large baking sheet. If desired moisten each pastry top with fingertip and gently press on dill sprig. Repeat with remaining pastry and filling placing triangles on a second baking sheet.
6) Bake pastries until golden brown 18-20 min switching positions of the sheet halfway and turning from front to back to ensure even cooking.

Source: Perfect Recipes for Having People Over, p 136 by Pam Anderson

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From → Appetizer

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