| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
pk |
Pepperidge Farm; (r) Frozen Puff Pastry Sheets (2 sheets) |
| 3 |
|
Eggs |
| 1 |
tb |
Water |
| 1/2 |
c |
Crumbled feta cheese; (2 ounces) |
| 1 |
pk |
(about 10 ounces) frozen chopped spinach; thawed and well dained |
| 1 |
md |
Onion; finely chopped, (about 1/2 cup) |
| 2 |
tb |
Chopped fresh parsley |
INSTRUCTIONS
1. Thaw pastry sheets at room temperature 30 minutes. Preheat oven to 400
F. Mix 1 egg and water and set aside. Mix remaining eggs, cheese, spinach,
onion and parsley and set aside.
2. Unfold pastry on lightly floured surface. Roll each sheet into a 12-inch
square and cut each into 16 (3-inch) squares. Place 1 tablespoon spinach
mixture in center of each square. Brush edges of squares with egg mixture.
Fold squares to form triangles. Press edges to seal. Place 2-inches apart
on baking sheet. Brush with egg mixture.
3. Bake 20 minutes or until golden. Serve warm or at room temperature.
Makes 32 appetizers.
Prep Time: 15 Min. Thaw Time: 30 Min. Cook Time: 20 Min.
Posted to brand-name-recipes by Beach Princess<barbra@pipeline.com> on Jan
20, 1998
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