Spinach and Feta Cheese Triangles
- Preparing Time: 20 minutes
- Total Time: 45 minutes
- Served Person: 6
- 1 onion chopped
- 1 clove garlic grated
- 2 tablespoons butter or oil
- 350 grams frozen spinach drained
- 1 egg beaten
- 2 tbs milk
- salt & pepper, to taste
- 125 grams feta cheese
- 6 sheets puff pastry (10x10 cm, 4x4 in)
- some breadcrumbs (about 1/2 cup)
- Carbohydrate 7.40041666666666 g
- Cholesterol 18.5416666666667 mg
- Fat 8.70111979031665 g
- Fiber 2.09083339691162 g
- Protein 5.67325 g
- Saturated Fat 3.89088631398026 g
- Serving Size 1 1 Serving (110g)
- Sodium 288.204362395806 mg
- Sugar 5.30958326975504 g
- Trans Fat 0.650031683921775 g
- Calories 125 calories
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.
