Sun Dried Tomatoe Mini Spanakopita
- 1 Small Jar of Sundried Tomatoes in Oil
- 1 Cup of Feta Cheese
- 1/2 Cup Pecarino Romano
- 1/2 Cup Ricotta
- 1 Cup Parsley
- 1/2 Bag of Spinach
- 4 Tbs Garlic
- 1 Small Onion Diced
- 3 Eggs (2 Large)
- 1 Pack of Puffed Pastry Frozen
- Butter
- Take Puffed Pastry out at least 1/2 hour before. In a food processor, add sun dried tomatoes strained from oil, Garlic, Spinach, Parlsey. In Bowl, Combine Eggs, Cheeses, And Mixture from Food Processor. Unfold Puffed Pastry Sheets and cut into 9 squares (be sure sheets are thawed). Fill and Roll, then cut each in half to yeild two per square. Repeat. Pam Spray a baking sheet. Brush rolls with butter, bake for 30 minutes @ 325 or until golden brown.
tomatoes, cheese, pecarino romano, ricotta, parsley, spinach, garlic, onion, eggs, butter
Taken from www.epicurious.com/recipes/member/views/sun-dried-tomatoe-mini-spanakopita-50081550 (may not work)