Recipe for 4
1 puff pastry sheet (size of about 35X35cm)
1 large bunch fresh spinach (or frozen, 2 cups, however results, will not be the same)
1 large onion, chopped
1 cup crumbled feta cheese
1/2 cup kasseri cheese (or any other cheese you find available, e.g. gouda), grated
2 tablespoons olive oil
Salt and pepper
Wash thoroughly the spinach and cut by hand into large pieces.
Heat the olive oil in a large skillet. Add the onion and sauté for 2-3 minutes. Add salt and pepper and stir. When the onions become translucent, decrease the heat and add the spinach, stir until its volume is reduced and spinach blends with the onions (4-5 minutes).
Remove skillet from heat and let it cool to room temperature. Make sure that the spinach is cold enough and add the egg in the skillet. In case that the spinach is hot the egg will be cooked and this recipe will not be succeeded. Add the cheeses and stir to mix well.
Preheat oven to 200οC.
Divide the pastry sheet into 4 equal parts. Portion equally the spinach stuffing in the centre of each pastry part. Close gently each pastry by folding one side towards the other and pressing the edges with a fork. It doesn’t matter what shape (rectangular or triangular) you will give to your pies as long as they are hermetically sealed.
Brush very lightly with some olive oil on top of each pie and place in a baking pan. If you want sprinkle them with some sesame which was previously washed with water and drained.
Bake at 180oC for 20 minutes until golden on top. Enjoy!