My friend Valentina is having a boy in five weeks, and she had a baby shower yesterday. Valentina is from Venice, and while I knew there would be a ton of food at the shower (because really, have you ever been to an Italian baby shower where the tables weren't collapsing under the weight of the food??) I wanted to bring a finger-food dish. I've wanted to learn how to make spinach triangles for a long time, but I've always had this fear of puff pastry dough. It was actually a lot easier to handle than I originally thought, but at the same time I'm glad I woke up early and immediately started making the triangles. Just make sure you don't let the dough defrost for too long, otherwise it will become sticky and unmanageable. Also, I recommend spraying the baking sheet with olive oil spray before you put the triangles in the oven.
- 1 (17.3 ounce) package Pepperidge Farm® Puff Pastry Sheets
- 3 eggs
- 1 tablespoon water
- 1/2 cup crumbled feta cheese
- 1 (10 ounce) package frozen chopped spinach, thawed and well drained
- 1 medium onion, finely chopped
- 2 tablespoons chopped fresh parsley
- Thaw pastry sheets at room temperature 40 minutes. Preheat oven to 400 degrees F. Mix 1 egg and water and set aside. Mix remaining eggs, cheese, spinach, onion and parsley.
- Unfold pastry on lightly floured surface. Roll each pastry sheet into 12-inch square and cut each into 16 (3-inch) squares. Place 1 tablespoon spinach mixture in center of each square. Brush edges with egg mixture. Fold squares over filling to form triangles. Crimp edges to seal. Place on baking sheet. Brush with egg mixture.
- Bake 20 minutes or until golden. Serve warm or at room temperature.