Spanakopita

Yields: 8 large pieces

Ingredients:

2 tbsp fresh parsley

2 tbsp fresh dill

1 tbsp fresh spearmint

¼ cup diced green onions

1 clove minced garlic

10 oz thawed frozen spinach

Heaping 1/3 cup feta (if using pre-crumbled feta, add ½ tsp salt to mix)

Steps:

¾ cup ricotta cheese

Black pepper

1 box of puff pastry (2 sheets)

1 egg

Olive oil

Flour for dusting

Optional: garlic salt

1. Thaw your puff pastry per box directions.

2. Chop your herbs. Dice your green onion and garlic clove. Add all to a medium bowl.

3. Drain your thawed frozen spinach in a colander by pressing out the water with your hands. Add to the bowl.

4. Add the feta and ricotta cheese to the bowl. Freshly grate some black pepper over top.

Stir everything together (add salt if using pre-crumbled feta).

5. Preheat oven to 375° F.

6. Prepare an egg wash by beating an egg with a fork in a small dish. Add a little olive oil and a pinch of garlic salt (optional).

7. Flour one large cookie sheet. Also flour a cutting board for your puff pastry.

8. Unroll and cut your first puff pastry sheet into 4 even squares on the board, keeping your other sheet unexposed so it doesn’t dry out.

9. Brush egg wash onto the squares and fill about 2 spoons worth of filling into the pastry. The best way to place it is on only one half of the square, in a triangle shape, leaving “clean” edges so you can fold the plain side over top.

10. Fold diagonally over the stuffing to form your spanakopita triangles. Press with your fingers and then use a fork to seam the edges. Then use the fork to poke 3 little holes on the top of each pastry. Move to cookie sheet and brush tops with egg wash again.

11. Repeat the process with the other puff pastry sheet.

12. Bake for 20-25 minutes or until golden.