Puff Pastry Spanokopita

Hi everyone, Happy Halloweekend!

I have to admit, I am not a big subscriber to the whole Halloween scene. I never really enjoyed trick or treating or dressing up, and gave up the tradition at a pretty young age. That being said, I can definitely get on board with some tricks and treats in my kitchen...

I am only a little proud of myself for the fabulous lead-in of this recipe from the last one (missed it? Check out my veggie quiche recipe here). I couldn't help but make spanakopita with the leftover feta and spinach chilling in my fridge (heh heh, get it?)

Spanakopita is generally made with phyllo dough, but I somehow managed to replicate that flaky deliciousness with a puff pastry sheet, and today I'll be sharing exactly how to do it. Your friends won't be able to tell the difference! What better weekend for a little kitchen trickery?

Check out that flakiness... yummmmmmmm.

Note: The majority of my cooking happens in the evenings, long after the sun has gone down. This means that any in-process shots get lost in poor lighting and unnatural glows. I am working on cooking more during the day so that I can avoid this issue and get a lot of the yummy process posted on here too! Instagram followers can follow my insta stories in real time to get the full scoop. Go check it out!

Find the recipe below, and be sure to subscribe at the bottom of the page :)

More later.

Asiya

* * *

Puff Pastry Spanakopita

makes about 15

1 sheet of puff pastry

1 bag frozen spinach

1/2 block feta

1/4 large white onion

1 tsp veggie oil

1 large egg

1 tsp olive oil

salt and pepper to taste

flour for dusting

water for sealing

DIRECTIONS

Prep: Defrost one sheet of store bought puff pastry and one bag of frozen spinach

1. Preheat the oven to 350ºF

2. Chop onion finely and cook with a teaspoon of oil over medium heat. Cook until clear, then add to a mixing bowl with spinach (water squeezed out), crumbled feta, olive oil, salt, and pepper. Beat one egg and add 3/4 of it to the bowl. Mix well

5. On a lightly floured surface, roll out the puff pastry until thin. Cut with a knife into approx 15 squares then roll each into a long rectangle

6. Place a spoonful of the spinach mixture at one end of a rectangle and fold along a diagonal (more folds = more flaky layers). Seal the last corner with a little water. Then brush some of the egg on top

6. Bake triangles at 350ºF for 35 mins or until golden brown. Cool and enjoy!