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Friday Food & Recipe Linky: Spinach and Feta Mini-Calzones

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Spinach and Feta Mini-Calzones - low-res

Last Christmas, we shared an amazing recipe "Sweet Potato Dumplings with Honey, Goat Cheese, and Thyme" from Gail Simmons, judge on Bravo TV's Top Chef, a favorite show around our house.

This year, we once again have the opportunity to sample and share another great recipe from Ms. Simmons with her Spinach and Feta Mini-Calzones, featuring the ever-delicious Pepperidge Farm Puff Pastry. These light, savory pastries would be ideal for an appetizer on Christmas or New Year. They cook quickly and easily - making them a perfect addition to a holiday feast, and the Pepperidge Farm Puff Pastry dough helps speed up the cooking process. As well, I happen to love spinach and cheese dishes, so this was a great recipe for my family and I to enjoy and savor!

Spinach and Feta Mini-Calzones
1 tablespoon olive oil
1 clove garlic, minced
1 medium onion, chopped (about 1/2 cup)
1 pound fresh baby spinach (about 10 cups) or 1 package (10 ounces) frozen
chopped spinach, thawed and well drained
1/2 cup crumbled feta cheese
1 tablespoon lemon juice
1 egg
1 tablespoon water
All-purpose flour
1 package (17.3 ounces) Pepperidge Farm Puff Pastry Sheets, thawed

1. Heat the oil in a 12-inch 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.

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

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

4. Place about 2 teaspoons 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 onto 2 baking sheets. Brush the pastries with the egg mixture.

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

What are you cooking this week? Link up below and share!


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