Monday, April 20, 2009

Puff Pastry Traingles with Feta, Spinach and Artichoke

I was having a craving for spanikopita and had some extra puff pastry in the freezer from the tarts that I made about a week ago, so I came up with this. These are easy to make, just require a little time to stuff and seal the pastry squares. I served these over a little mixed green salad with home made balsamic dressing. Recipe makes 16- I would recommend making 3-4 per person.


1 cup cooked spinach
1/2 cup chopped artichoke hearts
1/3 cup mix of fresh herbs- I used basil, thyme, chives and Italian parsley
1/2 t Italian seasoning
2 garlic cloves, minced
1/3 cup herbed feta crumbles
1/2 cup low fat cottage cheese
splash of red wine vinegar
salt and pepper to taste
1 package puff pastry, thawed (2, 10" squares)


Mix the first 10 ingredients together in a bowl. Lay out puff pastry on a cutting board and cut each piece into 4 squares. With a butter knife, take each square and make a perforation diagonally through it to make 2 triangles- do not cut in half. Put 2-3 spoonfuls of the spinach mixture onto one side of the diagonal line and fold pastry over so that it folds into a little triangular pouch. Press sides together and roll up slightly until sealed.

Repeat this process with remaining pastry squares. Place triangles on a cookie sheet, spray tops with olive oil and bake at 400 degrees for 20 minutes. Take out of oven, let cool for 5 minutes and cut each larger triangle in half to make nice bite sized ones.

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