Spinach and Feta Puff Pastry Bites (or pies)
From: The Food Network
I made half of these as appetizers according to the instructions, and the remaining half I made into 4 larger entree-size "pies." Rather than rolling the puff pastry out into the large 12 x 24 rectangle per the instructions, I first cut it in half (much easier to work with a smaller portion). I rolled out two 12 x 12 squares - made half into appetizers, and cut the other half into 4 big rectangles.
1 (10-ounce) package frozen spinach
1/4-pound firm feta cheese, coarsely crumbled
2 cloves garlic, pressed
About 20 grinds black pepper
Small dash nutmeg
Flour, for dusting
1 (10 by 9.5-inch) piece of packaged puff pastry
Preheat the oven to 375 degrees F.
Thaw frozen spinach in microwave according to package directions or by running under warm water. Drain spinach, squeezing the excess liquid from it. In a bowl, mix the spinach, feta, garlic, pepper, and nutmeg together.
Flour a clean, dry countertop or other flat working surface (I used a large cutting board). Lay out the puff pasty on the floured surface. Flour the top of the dough. Roll out the puff pastry until it is half as thick (about 1/8-inch) and about 24 by 12 inches (or, divide and make two 12 x 12 squares). Trim edges to size if necessary. Cut into 3-inch strips crosswise and lengthwise, making 32 (3-inch) squares. Make sure the squares are well floured then stack them in a little pile.
Fill a little dish with some room temperature water. Imagine each square you work with is separated in half by a diagonal. Place a couple teaspoons of filling in the top half. Dip a finger into the water and moisten the edges of the top half with water. Fold the bottom half to meet the edges of the top half. Use a fork to seal the edges. (For the larger rectangles, I just spooned the remaining filling onto one half of each piece of pastry, so I could easily fold the dough in half, trapping the filling into a neat rectangle).
Place finished pockets on a nonstick baking sheet and bake about 15 minutes until golden brown and puffy (Mine took about 20 minutes). Serve warm.
I made half of these as appetizers according to the instructions, and the remaining half I made into 4 larger entree-size "pies." Rather than rolling the puff pastry out into the large 12 x 24 rectangle per the instructions, I first cut it in half (much easier to work with a smaller portion). I rolled out two 12 x 12 squares - made half into appetizers, and cut the other half into 4 big rectangles.
1 (10-ounce) package frozen spinach
1/4-pound firm feta cheese, coarsely crumbled
2 cloves garlic, pressed
About 20 grinds black pepper
Small dash nutmeg
Flour, for dusting
1 (10 by 9.5-inch) piece of packaged puff pastry
Preheat the oven to 375 degrees F.
Thaw frozen spinach in microwave according to package directions or by running under warm water. Drain spinach, squeezing the excess liquid from it. In a bowl, mix the spinach, feta, garlic, pepper, and nutmeg together.
Flour a clean, dry countertop or other flat working surface (I used a large cutting board). Lay out the puff pasty on the floured surface. Flour the top of the dough. Roll out the puff pastry until it is half as thick (about 1/8-inch) and about 24 by 12 inches (or, divide and make two 12 x 12 squares). Trim edges to size if necessary. Cut into 3-inch strips crosswise and lengthwise, making 32 (3-inch) squares. Make sure the squares are well floured then stack them in a little pile.
Fill a little dish with some room temperature water. Imagine each square you work with is separated in half by a diagonal. Place a couple teaspoons of filling in the top half. Dip a finger into the water and moisten the edges of the top half with water. Fold the bottom half to meet the edges of the top half. Use a fork to seal the edges. (For the larger rectangles, I just spooned the remaining filling onto one half of each piece of pastry, so I could easily fold the dough in half, trapping the filling into a neat rectangle).
Place finished pockets on a nonstick baking sheet and bake about 15 minutes until golden brown and puffy (Mine took about 20 minutes). Serve warm.
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