Spanakopita Greek Appetizer With Puff Pastry Food

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, GREEK APPETIZER WITH PUFF PASTRY

Steps:

• In a pan over medium heat, sauté onions until fragrant then add garlic and sauté for another 30 seconds.
• Add spinach, parsley, cilantro, dill, salt and pepper mixing them all well together. Cook for 3 minutes then remove from heat and let it cool down for 10 minutes.
• Stir in one beaten egg and feta cheese.
• Preheat oven to 400F. Beat remaining egg in a small bowl.
• Cut pastry sheet into 12 equal parts.
• Lightly brush the cups of a mini muffin tin with butter or oil, this step is optional just to make sure that the puff pastry will not be stuck.
• Press each puff square into the bottom of one muffin tin, fill with the spinach filling and fold pastry over brushing the top with the beaten egg.
• Bake in the oven for 25 minutes or until golden brown.
• Let it cool slightly before serving.

EASY SPANAKOPITA APPETIZERS

Steps:

• Preheat oven to 425°. In a large bowl, mix the first 9 ingredients. Place 1 sheet of phyllo dough on a work surface; brush with butter. Layer with 2 additional phyllo sheets, brushing each layer. (Keep remaining phyllo covered with plastic wrap and a damp towel to prevent it from drying out.), Arrange 3/4 cup spinach mixture in a narrow row along the long end of phyllo to within 1 in. of edges. Fold bottom edge of phyllo over filling, then roll up. Brush end of phyllo dough with butter and press to seal. Repeat 4 times with phyllo sheets, butter and the spinach mixture. Place rolls on a parchment-lined 15x10x1-in. baking pan, seam side down., Cut rolls diagonally into 2-in. pieces (do not separate). Brush tops with remaining butter. Bake until golden brown, 12-15 minutes. If desired, serve with tzatziki sauce, lemon wedges and dill sprigs. , Freeze option: Cover and freeze unbaked rolls on a parchment paper-lined baking sheet until firm. Transfer to a freezer container; return to freezer. To use, bake rolls on a parchment-lined 15x10x1-in. baking pan in a preheated 375° oven until heated through and golden brown, about 25 minutes.