|1 1/2 tbsp||(22 mL) Olive oil|
|1/2||Onion, finely chopped|
|1/2||Bunch green onions, chopped|
|1||Clove garlic, minced|
|1 1/2 lbs||(680 g) Spinach, rinsed and chopped|
|1/3 cup||(80 mL) Chopped fresh parsley|
|2 tbsp||(30 mL) Chopped fresh dill or mint|
|Pinch of nutmeg|
|1/4 cup||(60 mL) Ricotta cheese|
|1/2 cup||(125 mL) Crumbled Feta cheese|
|1||(397 g) Package Tenderflake® Frozen Puff Pastry, defrosted|
PREHEAT oven to 400°F (200°C).
HEAT olive oil in a large skillet over medium. Add onion, green onion and garlic. Sauté until soft. Stir in spinach and continue to sauté until spinach is wilted, about 2 minutes. Remove from heat and set aside to cool.
MIX herbs, two eggs, nutmeg, Ricotta and Feta cheese. Stir in spinach mixture.
ROLL out each half of puff pastry on a lightly floured work surface, using a lightly floured rolling pin to a 13” (33 cm) square. Trim the edges and cut each piece into 16, 3” (8 cm) squares. Place 1 tbsp (15 mL) of the filling in the center of each square. Lightly beat the remaining egg with 2 tbsp (30 mL) of water. Brush the edges of each square with the egg wash and fold in half to form a triangle. Pinch the edges to seal. Place the triangles on a parchment paper lined baking sheet. Crimp the edges with a fork and brush each triangle with egg wash. Prick a tiny hole in each to allow the steam to escape.
BAKE in preheated oven for 20-25 minutes or until golden brown.
Spanakopita can be prepared and frozen. To bake from frozen place in 400°F (200°C) oven and bake for 30-35 minutes or until golden brown.
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