Spinach and Feta Mini-Calzones
Feta cheese and spinach are wrapped in flaky puff pastry in this tasty appetizer. Good thing they're easy to make, because they're sure to disappear fast.
Ingredients
0.5 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets(1 sheet), thawed
1 tablespoon olive oil
1 small onion, chopped (about 1/4 cup)
1 package (10 ounces) frozen chopped spinach, thawed and well drained
0.5 cup crumbled feta cheese(plain or flavored)
0.25 teaspoon black pepper
1 tablespoon olive oil
1 small onion, chopped (about 1/4 cup)
1 package (10 ounces) frozen chopped spinach, thawed and well drained
0.5 cup crumbled feta cheese(plain or flavored)
0.25 teaspoon black pepper
Instructions
Heat the oven to 400°F.
Heat the oil in a 10-inch skillet over medium heat. Add the onion and cook until tender. Add the spinach and cook for 3 minutes. Remove the skillet from the heat. Stir in the cheese and black pepper. Let the mixture cool to room temperature.
Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 12-inch square. Cut into 16 (3-inch) squares. Brush edges of the squares with water. Place about 1 tablespoon spinach mixture in the center of each square. Fold the pastry over the filling to form triangles. Press the edges to seal. Place the filled pastries onto a baking sheet.
Bake for 15 minutes or until the pastries are golden brown. Remove the pastries from the baking sheet and let cool on wire racks for 10 minutes.
Heat the oil in a 10-inch skillet over medium heat. Add the onion and cook until tender. Add the spinach and cook for 3 minutes. Remove the skillet from the heat. Stir in the cheese and black pepper. Let the mixture cool to room temperature.
Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 12-inch square. Cut into 16 (3-inch) squares. Brush edges of the squares with water. Place about 1 tablespoon spinach mixture in the center of each square. Fold the pastry over the filling to form triangles. Press the edges to seal. Place the filled pastries onto a baking sheet.
Bake for 15 minutes or until the pastries are golden brown. Remove the pastries from the baking sheet and let cool on wire racks for 10 minutes.
Spinach and Feta Mini-Calzones
Feta cheese and spinach are wrapped in flaky puff pastry in this tasty appetizer. Good thing they're easy to make, because they're sure to disappear fast.
Directions
Print
Heat the oven to 400°F.
Heat the oil in a 10-inch skillet over medium heat. Add the onion and cook until tender. Add the spinach and cook for 3 minutes. Remove the skillet from the heat. Stir in the cheese and black pepper. Let the mixture cool to room temperature.
Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 12-inch square. Cut into 16 (3-inch) squares. Brush edges of the squares with water. Place about 1 tablespoon spinach mixture in the center of each square. Fold the pastry over the filling to form triangles. Press the edges to seal. Place the filled pastries onto a baking sheet.
Bake for 15 minutes or until the pastries are golden brown. Remove the pastries from the baking sheet and let cool on wire racks for 10 minutes.
Ingredients
0.5 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets(1 sheet), thawed
1 tablespoon olive oil
1 small onion, chopped (about 1/4 cup)
1 package (10 ounces) frozen chopped spinach, thawed and well drained
0.5 cup crumbled feta cheese(plain or flavored)
0.25 teaspoon black pepper
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