1largeegg plus 2 tablespoons cold water for egg wash
Instructions
Place a kitchen tea towel or 3 to 4 layers of paper toweling in a colander either in the sink or a bowl. Place thawed spinach and place another tea towel or paper toweling on top. Squeeze out the extra liquid. Squeeze one more time for good measured and discard liquid.
Place the squeezed spinach mound (wad) on a cutting board and use a sharp knife to cut through entire spinach mound vertically & horizontally (I find large pieces of spinach not chopped enough for my liking). Set aside.
In a large skillet over medium-high heat, melt the butter andadd diced onion & garlic. Saute for 4to 5 minutes, stirring occasionally. Removefrom heat.
In large bowl stir the chopped spinach and entire contents of skillet (sauteed onion, garlic, butter, olive oil).
In a separate bowl, lightly beat the eggs. Stir in ricotta, feta, parmesan, parsley, dill, salt & paper.
Add the egg-cheese mixture to the spinach mixture and stir well.
Assembly
Preheat oven to 425 F.
Beat one egg with 2 tablespoons of cold water for sealing and egg wash.
Use a 1 ounce scoop (cookie scoop #30), about two tablespoons of Spanakopita filling into the middle of each pre-cut puff pastry square.
Wet each corner of square with egg wash and bring up opposite corners, making sure that the last one has a piece of dough from other corner to "grab on to."
Place finished pastries on a parchment lined baking sheet. Brush with remaining egg wash, and bake 20 to 25 minutes at 425 F.
Let cool and serve. Store extra pastries in sealed container in refrigerator for about one week or freezer.
Notes
*To reheat puff pastry, pre-heat oven to 400 F. Bake pastries for 3 to 5 minutes. *Any leftover spinach-cheese filling can be refrigerated up to a week or frozen for up to three months.