With May came a new issue of Everyday Food and inspiration to try some fun new recipes.
Yesterday I tried Spinach-Feta turnovers. These were a fun little pocket of spinach, feta, onions and garlic sandwiched in a square of puff pastry. They were a bit of work being that the puff pasty had to be rolled out, but the bonus was that it makes plenty extra that I froze for a future meal.
Here is the stuffing:
They were folded together, using egg wash as glue, and edges crimped.
After 35 minutes at 375 degrees - wa la. The puff pastry was light and buttery. I'd love to try these again, maybe more like a Mexican empanada next time.
Tonight, Brian made chicken sausage with asparagus over grits. Very tasty!