My youngest sister, Alyssa, is studying dietetics. When she talks about her nutrition and culinary classes it makes me wonder why I ever got my English teaching degree. I would love to learn the things she's learning. But I probably wouldn't love the homework. No, actually I'm sure I wouldn't.
Alyssa taught me something the other day when she shared this recipe on our family cooking blog. This fold-over recipe originated from Greece which was the birth place of the cookbook and the white chef hat. Hmm! Who knew? Let's all go there, shall we? It sounds like a marvelous place to visit. I'm sure we would have a great time.
Adapted from allrecipes.comIngredients:
8 ounces feta cheese, crumbled
3 tablespoons green onion, finely chopped
1 egg, beaten
1 (17.5 ounce) package frozen puff pastry, thawed
1 egg yolk, beaten with 1 teaspoon water
Italian seasoning
Directions:
Preheat oven to 375 degrees. In a small bowl, blend feta cheese, green onions, and egg. Cut pastry into 12 (3-inch) squares. Place a tablespoon of the feta mixture on the center of each square. Moisten edges with water, and fold pastry over filling to form a triangle. Press edges together firmly with a fork to seal. Lightly brush pastries with the egg yolk mixture. Sprinkle with Italian seasoning. Bake for 20 minutes or until golden brown. Serve warm or at room temperature.
