Greek-Style Spinach And Pork In Puff Pastry

• 2 1/2 lbs. pork tenderloin, cut into 8 slices and trimmed
• 8 oz. feta cheese (variety that comes in brine) sliced into 8 pieces
• 1 large bunch of scallions, chop only the white parts
• 1 egg
• 1 tbsp. water
• 1/4 cup olive oil
• 2 tbsp. olive oil
• 2 lbs. fresh spinach
• 16 5"x5" pastry squares
• 1/4 cup finely chopped fresh dill
• salt and pepper

1. 1) Heat 1/4 cup olive oil over medium heat. Cook scallions until soft. Add the spinach and wilt. Add the dill, salt, and pepper and cool completely.
2. 2) Salt and pepper the pork. Sear brown on both sides in the 2 tbsp. olive oil. Let cool completely.
3. 3) Roll out the pastry squares into 8" circles. Using a fork, prick 8 of the circles in 1/4" intervals. Lay out these 8 circles onto a baking sheet covered in foil and sprayed with non-stick coating.
4. 4) Layer first the spinach mixture, then the pork, then the cheese on the 8 pastry circles. Leave a 1" border to fold up and brush this with water, then immediately place one of the untouched 8" pastry circles on top. Fold the 1" border to close the pastry, then poke holes in the border with a fork. Also, make a small hole at the very top to allow steam to escape. Press the air out of the pastry. Chill for at least two hours (up to six).
5. 5) Heat oven to 450 degrees. Allow pastry and pork to come to room temperature (30-60 minutes). Mix the egg and water. Brush this mixture lightly over each pastry. Wait one minute and repeat.
6. 6) Bake on lower rack for 20 minutes until puffed and starting to brown. Reduce heat to 400 degrees and bake an additional 10 minutes. If pastry starts to brown too much, cover the portion with foil. Cool and serve.

pork tenderloin, feta cheese, scallions, egg, water, olive oil, olive oil, fresh spinach, pastry squares, fresh dill, salt

Taken from www.epicurious.com/recipes/member/views/greek-style-spinach-and-pork-in-puff-pastry-1242362 (may not work)