Spanakopita from Greece

Spanakopita are spinach and feta triangular-shaped pies traditionally made with phyllo pastry.  Here's the thing.  Phyllo pastry is quite fiddly to work with and not always obtainable.  So this recipe uses frozen puff pastry sheets instead of the phyllo and is much easier to make.  Delicious to eat and quick and painless to make.

1 roll frozen puff pastry
2 eggs
1 large bunch spinach or 1 pack frozen spinach
1 onion finely sliced
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons chopped parsley
2 tablespoons olive oil
100g feta cheese crumbled
Preheat the oven to 190 degrees Celsius.  Put the olive oil in a frying pan and saute the onion until soft.  Add in the spinach, salt, pepper and copped parsley and saute for another 2-3 minutes until the spinach wilts.  Turn off the heat and allow to cool.  Mix in one egg and the feta cheese.  Roll out the puff pastry sheet.  Cut it into about 3 long strips.  Then cut each strip to make squares.  Place some filling in the centre of each pastry square.  Beat the remaining egg in a small bowl.  Brush the edges of the square.  Fold over the squares to make triangles and crimp down the sides.  Brush the tops with the egg and place on a baking tray and bake for 15-20 minutes until golden.
Cindy Vine is a South African currently living and working in Kyiv in Ukraine.  She is the author of Hush Baby, Defective, C U @ 8, Not Telling and The Case of Billy B.  All her books are available on Amazon in both print and Kindle format. http://cindyvine.com