Spinach & Feta Puff Pastry Squares
2 sheet puff pastry
16 oz. baby spinach
zest of lemon
1/2 tsp Lebanese 7 spices
1 tbsp sumac
1 cup crumbled feta cheese
2 tbsp olive oil
8 oz. cream cheese, room temp.
1 egg yolk for wash
Nigella seeds, optional
Directions:
In a bowl, add baby spinach, the zest of one lemon, Lebanese 7 spices, sumac, crumbled feta, olive oil, and cream cheese.
Mix the ingredients together well. This will help the spinach welt and get smaller.
On a tray with parchment paper, lay one of the puff pastries then add all the spinach filling to the puff pastry. Lay the second sheet of puff pastry on top of the filling.
Crack the egg and add the egg yolk to a small bowl, mix and use it as a wash on top of the puff pastry then sprinkle with Nigella seeds.
Using a knife, cut the puff pastry and filling into 9 squares. Cut 2 lines horizontally and 2 lines vertically.
Pre-heat the oven to 425 F or according to package instructions.
Place the tray into the oven and bake for 25 to 30 minutes or until golden.
Remove from the oven and allow to cool for 10 minutes.
This meal is perfect for reheating.
