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.
Oh I'm glad you liked them! Ben doesn't so if I make them again I get to eat all of them myself!
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