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The inspiration for these appetizers came from Greek spanakopita, which are tasty but just a little boring. This version gets some attitude from spicy arugula instead of spinach (though spinach is fine if you prefer), cilantro and fresh mint. The better the feta, the better the triangles will be.
Ingredients
1 tablespoon olive oil
2 tablespoons minced shallot
Kosher salt
2 garlic cloves, minced
5 ounces arugula or baby spinach leaves, any large stems removed, roughly chopped, rinsed well, and excess water shaken off
1/2 cup roughly chopped fresh cilantro leaves
1/4 cup chopped fresh mint leaves
1 cup (4 ounces) crumbled feta cheese
1/4 cup pine nuts, lightly toasted and chopped
1 teaspoon finely grated lemon rind
Pinch of Aleppo pepper flakes or cayenne pepper
1 sheet (about 9 ounces) frozen puff pastry, thawed
3 tablespoons melted unsalted butter
Instructions
2 tablespoons minced shallot
Kosher salt
2 garlic cloves, minced
5 ounces arugula or baby spinach leaves, any large stems removed, roughly chopped, rinsed well, and excess water shaken off
1/2 cup roughly chopped fresh cilantro leaves
1/4 cup chopped fresh mint leaves
1 cup (4 ounces) crumbled feta cheese
1/4 cup pine nuts, lightly toasted and chopped
1 teaspoon finely grated lemon rind
Pinch of Aleppo pepper flakes or cayenne pepper
1 sheet (about 9 ounces) frozen puff pastry, thawed
3 tablespoons melted unsalted butter
1. Heat oil in a large skillet over medium-high heat. Add shallots and a pinch of salt and sauté lightly until soft and fragrant but not browned, about 1 minute. Add garlic; cook for another 30 seconds. Add arugula and cook, tossing frequently with tongs, until wilted and tender, about 3 minutes. If there’s a lot of moisture left in the greens, press with the back of a spoon to release as much as possible and drain it off. Chop and transfer to a bowl.
2. Add cilantro, mint, feta, pine nuts, lemon rind and red pepper. Taste and add more salt or pepper if necessary. Refrigerate until cool.
3. On a lightly floured surface, roll pastry into a 12 X 21-inch rectangle. Prick with a fork at 1/2-inch intervals. Cut rectangle into 4 (3 X 21-inch) strips, then cut each strip into 7 squares, to yield 28 (3-inch) squares.
4. With your finger and a little bowl of water, moisten two adjacent edges of a square. Spoon a rounded teaspoon of filling in center. Fold over to make a triangle, and carefully pinch edges to seal tightly. Repeat with remaining pastry and filling. Brush each triangle with melted butter. Cut a couple of tiny steam vents in top. Pace on baking sheets and chill about 15 minutes.
5. Preheat oven to 400F.
6. Bake until puffed and golden brown on top and bottom, about 20 minutes. Serve immediately. Makes 28 triangles
Recipe adapted with permission from Martha Holmberg’s Puff (Chronicle, 2008).
Tips from the Test Kitchen
2. Add cilantro, mint, feta, pine nuts, lemon rind and red pepper. Taste and add more salt or pepper if necessary. Refrigerate until cool.
3. On a lightly floured surface, roll pastry into a 12 X 21-inch rectangle. Prick with a fork at 1/2-inch intervals. Cut rectangle into 4 (3 X 21-inch) strips, then cut each strip into 7 squares, to yield 28 (3-inch) squares.
4. With your finger and a little bowl of water, moisten two adjacent edges of a square. Spoon a rounded teaspoon of filling in center. Fold over to make a triangle, and carefully pinch edges to seal tightly. Repeat with remaining pastry and filling. Brush each triangle with melted butter. Cut a couple of tiny steam vents in top. Pace on baking sheets and chill about 15 minutes.
5. Preheat oven to 400F.
6. Bake until puffed and golden brown on top and bottom, about 20 minutes. Serve immediately. Makes 28 triangles
Recipe adapted with permission from Martha Holmberg’s Puff (Chronicle, 2008).
Do ahead
You can make the triangles and keep them in the refrigerator for up to one day before baking, or freeze them, unbaked, for up to one month. Bake them directly from the freezer and add a few more minutes to the cooking time.
You can make the triangles and keep them in the refrigerator for up to one day before baking, or freeze them, unbaked, for up to one month. Bake them directly from the freezer and add a few more minutes to the cooking time.
