| 1.00 |
fresh spinach, trimmed
|
|
| 0.50 |
chopped shallots
|
|
| 1.00 |
minced garlic
|
|
| 0.50 |
salt
|
|
| 0.25 |
pepper
|
|
| 17.30 |
frozen puff pastry, thawed
|
|
| 0.50 |
crumbled feta cheese
|
|
| 0.50 |
whole-milk ricotta cheese
|
|
| 1.00 | ct |
large egg, beaten
|
| 1.00 |
everything seasoning blend
|
|
Preheat oven to 400°. In a large skillet, heat oil over medium-high heat. Add spinach, shallots and garlic; cook and stir until wilted, 2-3 minutes. Remove from the heat; strain off any excess water. Stir in salt and pepper; set aside to cool to room temperature. On a lightly floured surface, unfold puff pastry. Cut each sheet into 4 squares. In a small bowl, combine feta and ricotta; stir in spinach mixture. Spoon cheese mixture diagonally over half of each square to within 1/2 in. of edges. Brush pastry edges with egg. Fold 1 corner over filling to the opposite corner, forming a triangle; press edges with a fork to seal. Place on parchment-lined baking sheets. Brush remaining egg over pastries; sprinkle with seasoning blend. Bake until golden brown, 25-30 minutes. |