Spinach and Feta Mini-Calzones

Feta cheese and spinach are wrapped in flaky puff pastry in this tasty appetizer. Good thing they're easy to make, because they're sure to disappear fast.
  • thaw: 40 minutes
  • prep: 30 minutes
  • bake: 15 minutes
  • cool: 10 minutes
  • total: 30 minutes
  • Serves: 16

Recipe

Ingredients

  • 1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets(1 sheet), thawed
  • 1 tablespoon olive oil
  • 1 small onion, chopped (about 1/4 cup)
  • 1 package (10 ounces) frozen chopped spinach, thawed and well drained
  • 1/2 cup crumbled feta cheese(plain or flavored)
  • 1/4 teaspoon black pepper

Directions

  1. Heat the oven to 400°F.

  2. Heat the oil in a 10-inch skillet over medium heat.  Add the onion and cook until tender.  Add the spinach and cook for 3 minutes.  Remove the skillet from the heat.  Stir in the cheese and black pepper.  Let the mixture cool to room temperature.

  3. Unfold the pastry sheet on a lightly floured surface.  Roll the pastry sheet into a 12-inch square.  Cut into 16 (3-inch) squares.  Brush edges of the squares with water.  Place about 1 tablespoon spinach mixture in the center of each square.  Fold the pastry over the filling to form triangles.  Press the edges to seal.  Place the filled pastries onto a baking sheet.

  4. Bake for 15 minutes or until the pastries are golden brown.  Remove the pastries from the baking sheet and let cool on wire racks for 10 minutes.

Stuffed Recipe

Watch a how-to demonstration of this recipe technique.

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

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

Always flip and place the cut side of the Puff Pastry down on the baking sheet.

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