Spinach and feta puffs

Greek spanakopita inspired spinach feta puffs

Method:

For Filling:

1. Melt olive oil/butter in a skillet over medium heat. Add minced garlic and cook until  tender. Add (frozen/ fresh chopped) spinach and cook until the liquid evaporates, stirring constantly. Add salt, pepper and spices to taste. Set aside.
   
   You may use leftover palak matar for filling too.

For puff pastry

1. Prepare the puff pastry sheets according to instructions (I used  Pepperridge Farm for this recipe) : Bring a sheet to room temperature  for 40 mins or until soft. Lay it on a clean, lightly floured cutting board. Cut into rectangles and brush egg wash (1 beaten egg + garlic powder). 
2. Spoon about 1 tsp spinach filling, minced onions, and crumbled feta on each rectangle. Fold the pastry in half (into triangle or rectangle). You may crimp the edges with a fork to seal. 
3. Brush the egg wash one more time over the pastries on both sides.
4. Bake for 20-30 minutes in pre-heated oven at 400 F or until golden brown.

Eat within a few hours of baking. Preserve the unbaked pastries in freezer for later use.