Spinach and Feta Mini-Calzones

By rossboys

Ingredients

• 1 Tbsp olive oil
• 1 clove garlic, minced
• 1 med onion, chopped (about 1/2 cup)
• 1 lb fresh baby spinach (about 10 cups) or 1 pkg (10oz) frozen chopped spinach, thawed and well-drained
• 1/2 cup crumbled feta cheese
• 1 Tbsp lemon juice
• 1 egg
• 1 Tbsp water
• All-purpose flour
• 1 pkg (17.3oz) Pepperidge Farm Puff Pastry Sheets, thawed

Details

Servings 32

Preparation

Step 1

Heat the oil in a 12" skillet over medium heat. Add the garlic and onion and cook until tender, stirring occasionally. Add the spinach and cook for 5 minutes or until wilted. Remove the spinach mixture from the heat and let cool to room temperature. Drain the spinach mixture well in a colander pressing to squeeze out any excess liquid. Return the spinach mixture to the skillet. Stir in the cheese and lemon juice.

Heat the oven to 400 deg. Beat the egg and water in a small bowl with a fork.

Sprinkle the work surface with the flour. Unfold 1 pastry sheet on the work surface. Roll the pastry sheet into a 12" square. Cut into 16 (3") squares. Repeat with the remaining pastry sheet. Brush edges of the squares with the egg mixture.

Place about 2 tsp spinach mixture in the center of each pastry square. Fold the pastry over the filling to form triangles. Press the edges to seal. Crimp the edges with a fork. Place the filled pastries on two baking sheets. Brush pastries with the egg mixture.

Bake for 20 minutes or until pastries are golden brown. Remove pastries from the baking sheet and let cool on wire racks for 10 minutes.