This traditional Greek-style dish featuring seasoned spinach, cream cheese and feta cheese is made simple and delicious by using Pepperidge Farm Puff Pastry.
- Total time:
100 minutes
- Servings:
24
|
Ingredient
|
Weight
|
Measure
|
|
vegetable cooking spray |
|
0 as needed |
|
butter |
|
3 tbsp. |
|
onion , chopped |
17.0 oz. |
3 cup |
|
frozen spinach , chopped, thawed, well drained |
30.0 oz. |
5.5 cup |
|
egg , large |
|
6 |
|
cream cheese , softened |
12.0 oz. |
0 |
|
garlic powder |
|
0.75 tsp. |
|
all purpose flour |
|
0 as needed |
|
Pepperidge Farm® Puff Pastry Sheets (10 in. x 15 in. ) , whole sheet(s), thawed |
|
3 |
|
water |
|
3 tbsp. |
|
feta cheese , crumbled |
8.0 oz. |
1.5 cup |
1. Heat oven to 375°F. Spray baking sheets with vegetable cooking spray.
2. Heat butter in a kettle over medium heat. Add onion and cook until tender. Add the spinach and cook for 2 minutes or until the liquid evaporates, stirring constantly. Remove from heat.
3. Beat 3 eggs in a bowl with a whisk. Stir in cream cheese and garlic powder until creamy. Add mixture to kettle.
4. Unfold pastry sheets on a lightly floured surface. Cut each sheet into 8 rectangles. Repeat with the remaining pastry sheets, making 24 rectangles in all. Beat the remaining egg and water in a bowl with a whisk. Brush the edges of rectangles with the egg mixture.
5. To top each pastry, use a #16 scoop to place about 1/4 cup spinach mixture into the center of pastry. Top with 1 tablespoon feta cheese. Fold the pastries in half over the filling and crimp the edges with a fork to seal. Brush pastries with the egg mixture.
6. Bake pastries for 25 minutes or until golden brown. Let stand for 10 minutes.
CCP: Ensure final cook step reaches a minimum internal temperature of 165°F for one minute.
CCP: Hold hot at 140°F or higher for service.
7. One Serving = 1 Filled Puff Pastry
This traditional Greek-style dish featuring seasoned spinach, cream cheese and feta cheese is made simple and delicious by using Pepperidge Farm Puff Pastry.
-
Total time:
100 minutes
-
Servings:
24
|
Ingredient
|
Weight
|
Measure
|
|
vegetable cooking spray |
|
0 as needed |
|
butter |
|
3 tbsp. |
|
onion , chopped |
17.0 oz. |
3 cup |
|
frozen spinach , chopped, thawed, well drained |
30.0 oz. |
5.5 cup |
|
egg , large |
|
6 |
|
cream cheese , softened |
12.0 oz. |
0 |
|
garlic powder |
|
0.75 tsp. |
|
all purpose flour |
|
0 as needed |
|
Pepperidge Farm® Puff Pastry Sheets (10 in. x 15 in. ) , whole sheet(s), thawed |
|
3 |
280000007872
|
water |
|
3 tbsp. |
|
feta cheese , crumbled |
8.0 oz. |
1.5 cup |
1. Heat oven to 375°F. Spray baking sheets with vegetable cooking spray.
2. Heat butter in a kettle over medium heat. Add onion and cook until tender. Add the spinach and cook for 2 minutes or until the liquid evaporates, stirring constantly. Remove from heat.
3. Beat 3 eggs in a bowl with a whisk. Stir in cream cheese and garlic powder until creamy. Add mixture to kettle.
4. Unfold pastry sheets on a lightly floured surface. Cut each sheet into 8 rectangles. Repeat with the remaining pastry sheets, making 24 rectangles in all. Beat the remaining egg and water in a bowl with a whisk. Brush the edges of rectangles with the egg mixture.
5. To top each pastry, use a #16 scoop to place about 1/4 cup spinach mixture into the center of pastry. Top with 1 tablespoon feta cheese. Fold the pastries in half over the filling and crimp the edges with a fork to seal. Brush pastries with the egg mixture.
6. Bake pastries for 25 minutes or until golden brown. Let stand for 10 minutes.
CCP: Ensure final cook step reaches a minimum internal temperature of 165°F for one minute.
CCP: Hold hot at 140°F or higher for service.
7. One Serving = 1 Filled Puff Pastry
