- 1 (17.3-ounce) package puff pastry sheets
- 1 tablespoon butter, unsalted
- 1 small onion, diced
- 10 ounces frozen chopped spinach, thawed and drained
- 4 ounces cream cheese, light - softened
- 2 eggs, divided
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/2 cup cheese, crumbled garlic and herb Feta
- 1 tablespoon cold water
*These values are approximate. Per serving, based on a 2,000 Calorie diet.
Place the puff pastry sheets on the counter to thaw for about 15 minutes. As soon as the sheets have thawed enough to manipulate without cracking, unfold the sheets and continue to thaw them flat.
Melt butter in a large skillet set over medium heat. Once butter is melted and frothy, sauté the onions for 3 to 5 minutes or until tender and translucent.
Stir the spinach into the softened onions. Continue to cook, stirring frequently, until the water from the spinach evaporates and the spinach is mostly dry. Transfer the spinach mixture to a large bowl; cool slightly while preparing the rest of the filling.
In a small bowl, blend the cream cheese with one of the eggs, salt, and pepper until smooth. Fold the cream cheese mixture into the spinach mixture to combine. Stir in the Feta cheese; briefly set the filling aside.
Preheat the oven to 375° F. Line two rimmed half-sheet pans with parchment paper or silicone baking mats.
On a floured surface, roll one sheet of puff pastry out to a 10” x 12” rectangle. Cut the sheet in half lengthwise, and then again widthwise to form four 5” x 6” rectangles. Place the rectangles onto one of the prepared baking sheets. Repeat the process with the remaining pastry sheet, placing them on the other baking sheet.
Place ¼ cup of the filling onto the center of each cut pastry. Whisk the remaining egg with the cold water to create an egg wash. Lightly brush the egg wash around the perimeter edges of each pastry square. Pick up one of the short sides of pastry and fold it over the filling toward the other short side. Press the edges to seal before crimping the edges with a fork. Repeat with the remaining pastries.
Brush a small amount of egg wash over the top of each pastry. Cut a few small slits on top of each pastry to allow the filling to vent steam as it cooks.
Bake Spanakopita Puffs for 25 to 30 minutes or until pastries are evenly browned on top. Transfer pastries to a wire rack to cool for 8 to 10 minutes before serving.