I can’t believe we’re coming up on the end of 2018. How is it December already?! While I figure out how to get everything I need to get accomplished by the end of the year, let me tell you a little bit about one of my favorite ingredients; Puff Pastry.
You can find frozen Puff Pastry in the freezer section of your grocery store, and it is an absolute godsend. Puff Pastry is a buttery flaky dough used for savory appetizers and desserts alike. When you bake puff pastry it rises, because of the water used to make the pastry sheets. The water, mixed with heat makes the dough puff up. Frozen puff pastry comes in sheets [usually two in a box], which requires defrosting. The best way to defrost is overnight in the fridge. However, as we all know, I’m very impatient, so I defrost my puff pastry at room temperature, and slowly open up the folded sheets as they defrost, making sure not to break them.
Why do I love puff pastry so much? Because it’s so versatile, and super easy to work with. Making dough is time consuming. And for those who know me well, patience is not my virtue. Enter puff pastry, making life easier for working adults with little to no time who still want delicious meals and desserts.
Want to make more puff pastry dishes, Try out my Apple Turnovers, Honey Apple Cinnamon Tarts, Middle Eastern Meat Pies, bacon and puff pastry wrapped asparagus, and now this Spinach and Feta Puff Pastry Slab Pie.
Spinach and Feta Puff Pastry Slab Pie
Ingredients
- 1 package Puff Pastry Dough, Thawed
- 1 package frozen, Chopped, Spinach
- 1/4 cup Crumbled Feta Cheese
- 1/4 cup Shredded Mozzarella Cheese
- 1 tablespoon fresh chopped Dill
- 2 eggs
- Salt, to taste
Directions
- Preheat Oven to 400 F
- On a clean surface, roll out one sheet of pull pastry to fit your 13″x18″ sheet pan and press down [it’s okay if you rolled it out a bit bigger than your sheet pan, you can cut the edges off]
- In a medium bowl, mix together chopped spinach, feta, mozzarella, dill, salt and one egg until combined
- Spoon the mixture onto the first layer of puff pastry and spread evenly
- Roll out the second puff pastry sheet to about the same size as the first and carefully place over the spinach mixture
- Cut excess puff pastry from the sides
- Using a fork, press firmly around the edges of the puff pastry to create small dents
- In a small bowl, whisk together one egg with water to create an egg wash
- Using a brush, brush egg wash onto the puff pastry
- Bake for 30-35 minutes until the puff pastry is slightly browned
