Sun-dried Tomato and Spinach Appetizers
Ingredients:
- 8 oz (or so) sundried tomatoes (see note)
- 1 (8 or 10 oz) package frozen spinach, thawed and drained well
- ½ or 1 large shallot, chopped
- 3-4 Tbsp grated Parmesan cheese
- Pepper to taste
- 1 package (2 sheets) puff pastry, thawed if frozen (I used Pepperidge Farm)
- Flour for cookie sheet
- 1 egg, beaten with 1-2 Tbsp water
Directions:
- Preheat oven to 400 degrees
- If you have a food processor, pulse together the first 5 ingredients a few times until everything is combined and tomatoes/shallot are chopped.
- If you don’t have a food processor
you poor thing, chop the tomatoes and shallot finely and in a medium bowl, stir everything together until combined. - Lightly flour a cookie sheet and unwrap the puff pastry carefully. Using a knife or pizza cutter, cut each sheet into 8 equal (or close to it) pieces.
- Put 1 to 1 ½ tablespoons spinach mixture on each rectangle and fold over. Seal each “pouch” with a fork, and prick the top of each pastry to allow steam to escape.
- Brush the tops of each pastry with the egg wash and bake 15 to 20 minutes, until browned and puffed to your liking.
- Let cool on the pan for a few minutes before removing to serving platter. Can be served warm or room temperature. Makes 16.
