Food, Travel, Design and the occassional wordiness

Spinach pastries July 16, 2012

My friends know that when it’s time to cook vegetarian dishes. I promptly hand the saucepan to my husband. But for our housewarming, I have recognized a courage and skill that I never knew existed. I prepped 3 kinds of  appetizers, 2 main courses and a dessert– with several vegetarian options! With Trader Joe chips, JP Licks icecream cake, and hard and soft drinkables I think our friends went home full and happy, including those vegetarian.

For flaky soft spinach pastries, I used

2 Pepperidge farm pastry sheets (partly thawed)

1 egg

Half a bag of lettuce

4-5 small potatoes

Fistful Almonds and pecans (try dry cranberries too)

Quarter of a big onion or half a small one

1 teaspoon or pinch of cumin / sesame seeds / Kaloonji / Kalo jeere

Half a cup of shredded cheese (any)

Dice the potatoes, sliver the onions and try them with sesame seeds, kalo jeere.Once done, add nuts and lightly toast. In a big bowl, toss it with the spinach. Mix the eggs with 2 tbsp of water and make your egg wash. Pour half of that in your spinach mix.

Open your pastry sheets. Smooth them with a rolling pin, add the mix in the center and fold to fully cover on all sides, press and seal with your fingers and then a fork. Make slits on the sides with a fork but don’t overdo or the pastry will stay flat.

Preheat oven to 400F and bake for 18-20 min or until golden. Let cool and slice with a sharp knife.

This will make more than 8 servings.


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