Name: Spanakopita Puffs
Prep time: 25 min
Ingredients: 1 tablespoon Butter; 1 Large onion, chopped (about 1 cup); 1 (10-ounce) Package chopped frozen spinach, thawed and well drained; 2 Eggs; 4 ounce Cream cheese, softened; 1/4 teaspoon Garlic powder; 1 package (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets (2 sheets), thawed; 1 tablespoon Water; 1/2 cup Crumbled feta cheese

Spanakopita Puffs

Easy spanakopita recipe

By: Campbell's Kitchen

Spanakopita Puffs

By: Campbell's Kitchen

If you've never enjoyed the creamy, cheesy, flakey flavors of spanakopita before, you're definitely missing out. If you love this traditional Greek treat but have always been intimidated by the thought of making them at home, then you'll be excited to find this recipe for Spanakopita Puffs. Thanks to the magic that is puff pastries, you can have the prep work for a whole batch of these delicious snacks finished in less than half an hour. Of course, the hard part comes once they're in the oven and you have to wait for them to be done. Why not get started?

Serves8

Preparation Time25 min

Total TimeUnder 2 Hours

Ingredients

1 tablespoon Butter
1 Large onion, chopped (about 1 cup)
1 (10-ounce) Package chopped frozen spinach, thawed and well drained
2 Eggs
4 ounces Cream cheese, softened
1/4 teaspoon Garlic powder
1 package (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets (2 sheets), thawed
1 tablespoon Water
1/2 cup Crumbled feta cheese

Instructions

Heat the oven to 375°F. Lightly spray 2 baking sheets with vegetable cooking spray.
Heat the butter in a 10-inch skillet over medium heat. Add the onion and cook until it's tender. Add the spinach and cook for 2 minutes or until the liquid evaporates, stirring constantly. Remove the skillet from the heat. Beat 1 egg in a small bowl with a fork. Stir the beaten egg, cream cheese and garlic powder in the skillet.
Unfold 1 pastry sheet on a lightly floured surface. Roll the pastry into a 9 x12-inch rectangle. Cut the rectangle into 4 (4 1/2 x 6-inch) rectangles. Repeat with the remaining pastry sheet, making 8 rectangles in all. Beat the remaining egg and water in a small bowl with a fork. Brush the edges of rectangles with the egg mixture.
Spoon about 1/4 cup spinach mixture onto the center of each rectangle. Top each with 1 tablespoon feta cheese. Fold the pastry in half over the filling and crimp the edges with a fork to seal. Brush the pastries with the egg mixture.
Bake the pastries for 25 minutes or until they're golden brown. Let the pastries stand for 10 minutes.