This is like a hand-held quiche. I love it because the top half gets a nice crunch, as opposed to the bottom bit of a normal quiche. You can use tiny pieces of puff pastry to make bitesize snacks for parties.
1 clove garlic
2 tablespoons butter or oil
350 grams frozen spinach
2 tbs milk
salt & pepper, to taste
125 grams feta cheese
6 sheets puff pastry
some breadcrumbs (about 1/2 cup)
Fry the onion and garlic in some butter or oil.
Add the spinach and heat until thawed.
Keep about a tbs of the egg apart and mix it with the milk.
Add the rest of the egg to the spinach mixture.
Season with salt and a generous milling of pepper.
Roll out each sheet of puff pastry slightly thinner to about 12x12 cm.
Put some breadcrumbs on each sheet, leaving a border of about 1 cm.
Add a generous scoop of spinach mixture on one half of each sheet (forming a triangle).
Top with some crumbled feta cheese.
Brush a little of the milk-egg mixture on the open edges of the triangle and fold over the other half of the dough to seal.
Brush the triangles with the remaining eggwash for a nice shine and bake about 25 minutes at 180C, 350F.
For snack size, use smaller pieces of dough and bake a bit shorter..
Fat: 0 grams
Carbs: 0 grams
Protein: 0 grams
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