Spinach Pies

Spinach and feta being a classic flavor combination (for good reason!), spanakopita, otherwise known as Greek spinach pie, is one of my favorite ways to enjoy it. However. Actually making the dish is not exactly my idea of a good time since it's fairly labor intensive what with the whole phyllo dough thing. Don't get me wrong... I've made it before; I just don't enjoy the process. On the other hand, puff pastry is MUCH easier to work with than phyllo is, and you get that same light and crispy texture to the final dish which makes me just as happy as the original. Now, I try to keep a package of puff pastry in my freezer at all times because it makes for great savory pies, appetizers, AND desserts... but that's another post.

Spinach Pies

Ingredients:
1 Tbs. olive oil
6 ounces of spinach (fresh or frozen, dealers choice)
1 shallot, minced
2 Tbs. sun dried tomatoes, diced
1/2 tsp. garlic powder
1 tsp. dried parsley
1/2 tsp. lemon pepper (or plain pepper)
pinch of nutmeg
pinch of red pepper flakes
3 ounces of feta, crumbled
1 Tbs. breadcrumbs
1 sheet of frozen puff pastry, defrosted
1 egg, beaten with 1 tsp. of water

Directions:
Preheat oven to 400 degrees.

In a large saute pan over medium-low heat, cook the spinach, shallot, sun dried tomatoes, and all spices in olive oil until the spinach is wilted and most of the moisture has evaporated, about 6-8 minutes. Remove from the heat to a bowl before stirring in the feta and breadcrumbs. Set aside to cool.

On a lightly floured surface, unfold the puff pastry and cut into four equal squares. Spoon 2 tablespoons of the spinach mixture onto one side of each square. Using a pastry brush (or your finger), brush egg wash on 2 sides of each square. Fold the pastry squares in half, diagonally, into triangles. Crimp the edges of the triangles together with the tines of a fork, making sure the edges are sealed to prevent the filling from oozing out as the pies bake. Transfer the pies to a baking sheet lined with parchment paper then brush the tops with more egg wash. Bake at 400 degrees for 14-15 minutes, until the pies are puffed up and the tops are golden brown.

Enjoy!