Puff Pastry Spanakopita Food

SPINACH PIE IN PUFF PASTRY (SPANAKOPITA)

Steps:

• Preheat oven to 375. Line a baking sheet with parchment (preferable) but you can use aluminum foil with a light spray of cooking oil.
• Melt butter and cook onions for a few minutes, until soft. Add garlic and cook for another minute.
• Beat eggs in medium bowl. Add cooked onion, spinach, feta, parmesan, bread crumbs. Add salt, pepper, & nutmeg. Mix well with fork.
• Place one unfolded sheet of puff pastry on the parchment or sprayed aluminum foil. Spread the spinach mixture over the pastry, leaving a border of one inch all around the edges. Keep the spinach flat; do not pile high.
• Brush the edges with the egg wash made with the last egg. Cover with the second sheet of pastry that has been slightly flattened with a rolling pin to one inch bigger than the first sheet. (This ensures all the spinach will be covered). Press edges together with fingertips or fork, making sure mixture is sealed well. Brush just the top with egg wash, careful not to drip any down the sides. Cut a few slits in the top with a sharp knife to allow steam to escape.
• Bake 30-40 minutes, until golden brown. Can be served hot or at room temperature.

EASY PUFF PASTRY SPANAKOPITA

Steps:

• Thaw the frozen spinach and squeeze it thoroughly (Note 5).
• Puff pastry: If using frozen puff pastry, thaw and roll it according to the package instructions. If using refrigerated and already rolled pastry, remove it from the fridge about 10 minutes before baking.
• Preheat the oven to 375°F/ 190°C. Brush the baking dish with olive oil.
• Beat the egg in a cup. Remove about ¼ of the egg and keep it separated for later; you will need it to brush the pastry before baking.
• Filling: Place squeezed spinach in a medium bowl. Add the egg (except for what you saved for brushing) finely chopped onions, grated garlic, crumbled feta, dried mint, chopped dill, lemon zest and juice, salt, and black pepper. Combine well and adjust the taste if necessary.
• Drape the dough sheet over the baking dish.
• Spread the feta and spinach filling inside the pastry, then fold in the corners and sides of the dough toward the center. The filling will not be fully covered in the middle. Trim a bit of the dough corners and sides to make the pie look nice.
• Egg wash: Mix the beaten egg you've saved with the milk and brush the pastry with the mixture. Sprinkle it with sesame seeds.
• Bake in the preheated oven for 20-25 minutes until the pastry is puffed up and deeply golden.
• Let sit for about 5 minutes before slicing.

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.