Feta Puffs Food

SPINACH AND FETA PUFF PASTRY BITES

Steps:

• 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. 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. 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.
• Place finished pockets on a nonstick baking sheet and bake about 15 minutes until golden brown and puffy. Serve warm.

FETA PUFFS

Steps:

• Preheat oven to 425°F.
• Roll out pastry into a 14- by 10-inch rectangle (about 1/8 inch thick) on a lightly floured surface. Trim edges, preferably with a pizza wheel, and cut pastry lengthwise into 6 (1 1/2-inch-wide) strips. Chill strips on a baking sheet, covered with plastic wrap, until cold, about 10 minutes.
• Blend feta, cream, pepper, and 1 tablespoon egg in a food processor until smooth, then form into 21 balls on a work surface.
• Keeping remaining pastry covered, brush top of 1 strip with some of beaten egg. Starting 1/2 inch from one end and leaving 1/2 inch at opposite end, evenly space 7 cheese balls down center of strip. Cover with another pastry strip, pressing ends together, then press between balls of filling gently but firmly. Press pastry around each ball to seal top and bottom together and wipe away any filling that leaks out. Brush top of strip (but not sides) with some of egg and sprinkle with 1/2 tablespoon thyme. Cut between mounds of filling to form squares and arrange pastries 1 inch apart on a parchment-lined baking sheet. Make more pastries with remaining strips, filling, and thyme.
• Bake in middle of oven until puffed and golden, about 12 minutes. Serve warm.
• Note: Unbaked pastries can be frozen, wrapped well in plastic wrap, 2 weeks. Thaw in refrigerator.

FETA PUFFS

Steps:

• Preheat oven to 425°F.
• Roll out pastry into a 14- by 10-inch rectangle (about 1/8 inch thick) on a lightly floured surface. Trim edges, preferably with a pizza wheel, and cut pastry lengthwise into 6 (1 1/2-inch-wide) strips. Chill strips on a baking sheet, covered with plastic wrap, until cold, about 10 minutes.
• Blend feta, cream, pepper, and 1 tablespoon egg in a food processor until smooth, then form into 21 balls on a work surface.
• Keeping remaining pastry covered, brush top of 1 strip with some of beaten egg. Starting 1/2 inch from one end and leaving 1/2 inch at opposite end, evenly space 7 cheese balls down center of strip. Cover with another pastry strip, pressing ends together, then press between balls of filling gently but firmly. Press pastry around each ball to seal top and bottom together and wipe away any filling that leaks out. Brush top of strip (but not sides) with some of egg and sprinkle with 1/2 tablespoon thyme. Cut between mounds of filling to form squares and arrange pastries 1 inch apart on a parchment-lined baking sheet. Make more pastries with remaining strips, filling, and thyme.
• Bake in middle of oven until puffed and golden, about 12 minutes. Serve warm.

FETA CHEESE FOLDOVERS

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a small bowl, blend feta cheese, green onions, and egg. Cut pastry into 12 (3 inch) squares. Place a mounded tablespoon of feta mixture in the center of each square. Moisten edges with water, and fold pastry over filling to form a triangle. Press edges together firmly with a fork to seal. Lightly brush pastries with the egg yolk mixture.
• Bake for 20 minutes in the preheated oven, or until golden brown. Serve warm or at room temperature.

SPINACH AND FETA PUFF PIE

Steps:

• Combine the spinach, feta, egg, and ricotta in a bowl.
• Melt the butter in a pan, add onion, and saute until soft.
• Stir into mix, and season with salt and pepper to taste.
• Make into 2 pies- i.e. place one sheet of pastry on the bottom of a pie pan, put the filling in, and cover it with another sheet of pastry, pushing down the edges with a little water.
• Brush the 2 pies with milk.
• Bake at 200 degrees celcius for 25 to 30 minutes.

PEAS AND FETA PUFFS

Steps:

• Zest the lemon. Crumble the feta, and blend with the lemon zest. Cut the pancetta into thin slices.
• Clean the mint, dry it and remove the leaves. Clean and dry the large size peas.
• Roll out the puff pastry, and cut out 6 circles that are 3 1/2" to 4" wide. Put cooking paper on a baking tray, or use a silicone sheet, and put the pastry circles onto it.
• On each circle, put 2 or 3 big peas on one half only. Sprinkle some pancetta slices on this, then some feta. Put a couple of mint leaves onto this.
• Fold the empty half of the circle onto the other side, making a half circle, or half moon shape. Seal the edges, pinching with your fingers, or press down using a fork.
• Scramble the egg yolk, and then brush egg yolk onto the surface of each half circle.
• Bake for 20 minutes at 350F, or until browned.

KITTENCAL'S GREEK SPINACH AND FETA PUFF PASTRY TRIANGLES

Steps:

• Thaw the puff pastry at room temperature for 40 minutes.
• Set oven to 400 degrees F.
• Lightly grease a baking sheet.
• In a small cup or bowl whisk together 1 egg with water; set aside.
• In another bowl mix together 2 eggs, feta cheese, spinach, onion, parsley and black pepper.
• Unfold the pastry sheets on a lightly floured surface.
• Roll each sheet into a 12-inch square.
• Cut each into 16 (3-inch) squares (I use a pizza cutter for this!).
• Place about 1 tablespoon spinach/cheese mixture in the middle of each square.
• Brush the edges with egg mixture.
• Fold squares over the filling to form triangles.
• Crimp edges to seal.
• Place on a baking sheet, and brush tops with remaining egg mixture.
• Bake for about 20 minutes or until golden.
• Best served warm or at room temperature.