This recipe combines flaky pastry with a savory spinach filling, making it a delicious and easy appetizer or light meal.
Ingredients:
- For the Pastry:
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 cup (2 sticks) cold unsalted butter, cut into small pieces
- 4-6 tablespoons ice water
- For the Spinach Filling:
- 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
- 1/2 cup chopped onion
- 1/4 cup chopped garlic
- 1/4 cup chopped fresh parsley
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
- 1 egg, beaten
Instructions:
- Make the Pastry:
- In a large bowl, whisk together flour and salt.
- Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Gradually add ice water, 1 tablespoon at a time, mixing with a fork until the dough just comes together.
- Divide the dough in half, flatten each half into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- Make the Spinach Filling:
- In a large skillet, sauté onion and garlic in olive oil until softened.
- Add the squeezed spinach, parsley, and Parmesan cheese. Season with salt and pepper to taste.
- Cook and stir until heated through.
- Assemble the Pastries:
- Preheat oven to 400°F (200°C).
- On a lightly floured surface, roll out one disc of dough to a 12-inch circle.
- Cut into 8 wedges.
- Place about 2 tablespoons of spinach filling in the center of each wedge.
- Brush the edges of the dough with beaten egg.
- Fold the dough over the filling to form a triangle.
- Press the edges to seal.
- Repeat with the remaining dough and filling.
- Bake:
- Place the pastries on a baking sheet lined with parchment paper.
- Brush the tops with the remaining beaten egg.
- Bake for 12-15 minutes, or until golden brown.
- Serve:
- Let the pastries cool slightly before serving.
- Enjoy warm or at room temperature.