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Spinach and Feta Mini-Calzones

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These calzones are made with puff pastry in this tasty and elegant appetizer. They're easy to make and are sure to disappear quickly!

  • Thaw: 40 minutes
  • Prep: 30 minutes
  • Bake: 20 minutes
  • Cool: 10 minutes
  • Serves: 16
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3 18

Recipe

Ingredients

  • 1 tbsp. olive oil

  • 1 clove garlic, minced

  • 1 medium onion, chopped (about 1/2 cup)

  • 1 lb. baby spinach (about 10 cups) or 1 package (10 ounces) frozen chopped spinach, thawed and well drained

  • 1/2 cup crumbled feta cheese

  • 1 tbsp. lemon juice

  • 1 egg

  • 1 tbsp. water

  • 2 tbsp. all-purpose flour

  • 1 pkg. (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets, thawed

Directions

Watch a how-to demonstration of this recipe technique.

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Watch the demo to see how to make this type of recipe, then consult your recipe for specific instructions.

Tip

If any cracks form while you’re working with Puff Pastry, just rub with a little water and press to seal the dough together.

You can brush an egg-wash glaze (1 egg plus 1 tsp. water) over the Puff Pastry to create a rich, golden sheen when baked.

Make sure the edges of your Puff Pastry are cut—a folded edge will not rise and puff.

To seal stuffed Puff Pastries, pinch the edges together or press with the tines of a fork, just as you’d seal a piecrust.

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