Ingredients
2 Large eggs
1 Ten-ounce package chopped frozen spinach, thawed, rinsed and squeezed dry
3/4 Cup crumbled feta
2 T chopped fresh mint
2 Cloves of garlic, chopped
1/4 Tsp Pepper
1 Ten-ounce tube puff pastry
Preparation
Preheat oven to 425 degrees. Lightly grease heavy large baking sheet. Whisk eggs in a large bowl to blend. Transfer 1 T beaten eggs to small bowl to reserve for glaze. Mix spinach, feta, mint, garlic and pepper into the remaining eggs in the large bowl. Unfold dough on prepared baking sheet. Gently stretch dough into 11 inch square. Cut dough into 9 equal squares. Spoon spinach filling into center of each square. Fold one corner of each square over to the opposite corner, forming triangles. Press dough edges together tightly with a fork to seal. Using a sharp knife, cut three small slits into the top of each triangle to allow steam to escape. Brush tops with reserved eggs for glaze. Bake for 15 minutes, or until tops are golden and inside is cooked all the way through.
