Puffy Greek Twists Recipes

SPANAKOPITA, GREEK APPETIZER WITH PUFF PASTRY

Steps:

• In a pan over medium heat, sauté onions until fragrant then add garlic and sauté for another 30 seconds.
• Add spinach, parsley, cilantro, dill, salt and pepper mixing them all well together. Cook for 3 minutes then remove from heat and let it cool down for 10 minutes.
• Stir in one beaten egg and feta cheese.
• Preheat oven to 400F. Beat remaining egg in a small bowl.
• Cut pastry sheet into 12 equal parts.
• Lightly brush the cups of a mini muffin tin with butter or oil, this step is optional just to make sure that the puff pastry will not be stuck.
• Press each puff square into the bottom of one muffin tin, fill with the spinach filling and fold pastry over brushing the top with the beaten egg.
• Bake in the oven for 25 minutes or until golden brown.
• Let it cool slightly before serving.

PUFFY GREEK TWISTS

Steps:

• 1. Thaw the puff pastry to package directions.
• 2. Pre heat oven to 375°
• 3. Open up first sheet of puff pastry.
• 4. Process the artichoke hearts and kalamata olives in a food procesor.
• 5. Spread half cream cheese over dough and sprinkle half the olive mixture over cream cheese. Sprinkle half of the parmesean cheese over the filled dough.
• 6. Fold the pastry over, and press to close all around the edges.
• 7. Cut 18 strips cross wise through the dough.
• 8. In a bowl wisk the egg and water together, brush over the top of the filled pastry.
• 9. Sprinkle about 1 teaspoon sesame seeds over the dough.
• 10. Take the first strip, holding both ends, twist the dough into a twisty shape.
• 11. Repeat for second puff pastry dough.
• 12. Place on a baking sheet sprayed lightly with pam. Bake for 20 to 25 minutes , or until golden.
• 13. These are at their best warm right out of the oven.