Ingredients
Scale
- 3 10-ounce packets (about 850g total) chopped spinach, defrosted
- 1 small red onion, chopped fine
- 1 small yellow onion, chopped fine
- 4T butter
- Several grindings (or a healthy pinch) of nutmeg
- Several grindings of pepper
- 3/4t salt
- 2 big handfuls of parsley, chopped (about 4T)
- 2 big handfuls of dill, chopped (about 4T)
- 2 eggs
- 6 ounces (170g) feta, crumbled
- 10 ounces (285g) or so of puff pastry
- 1 egg, beaten, for egg wash.
Instructions
- Roll out pastry dough into a rectangle approximately 12″ by 14″ (30 x 35cm). Slide onto a cookie sheet, cover with plastic wrap, and chill.
- Squeeze out as much water as possible out of the spinach. (Push spinach against a colander, or squeeze in a towel).
- Melt the butter over medium heat. Add the chopped onions and saute until soft. Add the nutmeg, pepper, and salt and stir.
- Add the spinach, and cook, stirring frequently, until the liquid has evaporated and the spinach is dry. Remove from heat and cool slightly. Stir in the parsley, dill, and eggs. Crumble in the feta.
- Take out your puff pastry and scrape the filling out over a little less than one half of the dough, leaving a margin all around. You don’t want to spread it too widely because you want to make sure you can fold the dough without stretching and also so you have edges available to seal it shut.
- Fold the remaining dough over the filling, and use water to help seal the package shut. Cut slits in the dough to allow steam to escape while cooking. Paint with an egg wash if using.
- Bake for about 30 minutes, until the filling is set and the pastry is nicely browned.
- Prep Time: 20 mins
- Cook Time: 35 mins