Puff Pastried Out

Saturday afternoon was spent making three dozen puff pastry triangles filled with a mixture of spinach, feta, ricotta, parmesan, and minced onion. This was a joint project with one of my friends and our contribution to a potluck for later in the evening. It was quite the process of test-tasting for just the right balance of cheeses and spices. We definitely diverted from the orignal recipe we found online. In the end, we were fairly pleased and the guests at the potluck gave us a thumbs up so the three hours of prep and cooking were well worth it. I think I've had my share of working with puff pastry for a while :)

Ingredients

1/2 lb frozen spinach

Half medium vidalia onion

Half medium red onion

1 cup ricotta

1/2 cup crumbled feta

1 cup freshly grated parmesan

Half squeezed lemon

1/4tsp lemon zest

Dash of nutmeg

Salt and pepper to taste

1 1/2 package thawed puff pastry

Preparation

Preheat oven to 375F

1. Sautee minced onions in extra virgin olive oil. Thaw spinach and drain as much water as possible. Add to onions and cook until most of water is gone. Allow mixture to cool.

2. Mix together cheeses, fold-in spinach/onion mixture. Add nutmeg, salt, pepper, lemon zest, and lemon juice.

3. Prepare puff pastry sheets on a floured surface. Use a rolling pin to cut and prepare 3x3inch squares. (This is the most time consuming process!).

4. Place a tablespoon of the filling in the center of the square. Rub a bit of water around the edges and fold diagonally into a triangle. Use a fork to press and seal the edges.

5. Brush some egg wash on the top and bake at 375C for 25min or until golden brown and edges are puffed.