Lasagna In Puff Pastry Food

SPINACH IN PUFF PASTRY

Steps:

• Preheat the oven to 375 degrees F.
• Heat the butter in a saute pan and cook the onions over medium-low heat for 5 to 7 minutes, until tender. Add the garlic and cook for 1 more minute. Meanwhile, squeeze most of the water out of the spinach and place it in a bowl. Add the onion mixture, scallions, Gruyere, Parmesan, eggs, bread crumbs, salt, pepper, nutmeg, and pignolis. Mix well.
• Unfold one sheet of puff pastry and place it on a baking sheet lined with parchment paper. Spread the spinach mixture in the middle of the pastry, leaving a 1-inch border. Brush the border with the egg wash. Roll out the second piece of puff pastry on a floured board until it's an inch larger in each direction. Place the second sheet of pastry over the spinach and seal the edges, crimping them with a fork. Brush the top with egg wash but don't let it drip down the sides or the pastry won't rise. Make three small slits in the pastry, sprinkle with salt and pepper, and bake for 30 to 40 minutes, until the pastry is lightly browned. Transfer to a cutting board and serve hot.

SPANAKOPITA IN PASTRY CUPS

Steps:

• Preheat oven to 400º.
• Bake the pastry shells according to package directions.
• Meanwhile, place the spinach in a microwave-safe bowl and microcook 15 minutes, covered on HIGH, until defrosted and hot.
• Melt the margarine in a 12-inch nonstick skillet over medium-high heat.
• Add onion to skillet and cook until soft, about 3 minutes, stirring occasionally.
• When onion is soft, reduce heat to medium. Sprinkle flour over onion and cook for 1 minutes, stirring constantly.
• Add the milk, a little at a time, stirring constantly. Cook stirring frequently, until the sauce thickens, 3-5 minutes.
• Reduce the heat to low. Add feat, dill, lemon uice, pepper and salt.
• Stir to melt cheese, about 1 minute.
• Remove from heat.
• Drain spinach well and add to skillet along with turkey. Return to heat and stir well to mix and heat thru.
• Remove tops from puff pastry shells. Remove the uncooked portions from inside of shells and discard.
• Fill each shell with 3/4 cup spinach mixture. Replace the tops and serve.

SPANAKOPITA - GREEK SPINACH-FETA STRUDEL

Steps:

• Heat oil in a large frying pan (or skillet) and add chopped onion and minced garlic (adjust amount to your taste).
• Let fry until translucent.
• Add chopped spinach and let wilt.
• Season with nutmeg, vegetable broth granules, salt and pepper.
• Add ricotta cheese and stir to dissolve.
• Crumble walnuts to mixture.
• Add feta cubes and stir again.
• Let spinach filling cool for a couple of minutes.
• Meanwhile heat oven to 175°C and cover a baking tray with baking paper.
• Place puff pastry on baking tray and brush sides with melted butter.
• Pour cooled spinach mixture on pastry and cover two thirds of the pastry with mixture, leave half inch wide edges on the sides and bottom.
• Fold in bottom and sides and roll pastry to a strudel, seam side down.
• Brush with the rest of the melted butter.
• Bake for about 25minutes at 175°C until golden brown. After 15 minutes sprinkle strudel with sesame seeds.