Spinach and Cheese Borekas/Mini Spanikopita

In Israel we have these savory puff pastry triangles that we call 'borekas'. They can be filled with almost anything. Most popular are the potato and the spinach/cheese filling. I once tried to make these (unsuccessfully) with filo dough. But I found that too fussy. I've since switched to puff pastry which is a) smarter and b) more authentic. You can use fresh spinach too, of course, just make sure to chop it and cook it through first. You can probably get away with lower fat cheese too, but not fat-free you want it to be melty after all!

Ingredients:
Filling:
5 oz of frozen chopped spinach (about half a bag at trader joes).
3 ozs of crumbled feta cheese
3 ozs of shredded mozzarella cheese
1 beaten egg
pinch of salt

Puff pastry:
1 package puff pastry (I used the trader joe's variety because it was handy).
1 egg, beaten mixed with a tablespoon of water.
Seseme seeds for topping (optional)

1. Defrost the puff pastry as per the instructions on your package. If you have the kind that is folded in thirds, be very patient! You do not want to 'break' your puff pastry.

2. Preheat the oven to 400 F.

3. Cook the spinach as per instructions on the package. You don't have to get it to a point where it's very hot, just where it's not frozen/cooked through. Drain and squeeze out as much of the excess moisture as you can.

4. Add the feta and mozzarella to the spinach and mix well. Add the egg and combine. Add a pinch of salt for flavoring.

5. Roll out the puff pastry and cut into equal size squares (I like 3-4 inch sides).

6. Place a tablespoon of the filling in the middle of each square and fold over diagonally. use some of the egg wash/water mixture to 'glue' the triangle together. Repeat for all your puff pastry (or until you run out of filling, probably you'll run out of puff pastry first).

7. Crimp the two short sides of the triangle with a fork to seal it up. (Think pie crust edge.)

8. Coat the top of each triangle with some more of the egg wash (a nice silicon brush would be useful here) and then sprinkle each top with sesame seeds for extra pizazz.

9. Place on a parchment lined baking sheet and bake for 20 minutes or until the tops are golden brown.

10. Allow to cool and enjoy!

Suggestions:

I stash the leftovers in an airtight container in the fridge and warm them up in a 350 degree oven for a few minutes to bring back to their delicious, flaky, original state.

If you have extra filling you can a) find more puff pastry or b) nuke it in the microwave until it's decently hot and use it as spinach dip for chips. (Make sure to get it hot enough to kill any germs hiding in your raw egg!)