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jillianchandler
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Remove the puff pastry from the freezer, take it from the box but keep it in the wrapping. It needs to defrost but not dry out.
Thaw the frozen spinach, squeeze out excess moisture and chop to a uniform texture
Chop the scallions, dill, and parsley
Sauté the scallions in olive oil and butter until softened
Add the spinach to the pan and cook until heated through
Add some Greek Freak seasoning
Remove from heat and let cool slightly
Crumble the feta cheese and add to the spinach mixture
Stir in the dill, parsley, and lemon zest
Beat 1 egg and mix into the spinach filling
Roll out one puff pastry sheet and cut into 9 equal sized squares.
Pull the squares on each side to make them a bit bigger but keep them as uniform as possible
Spread egg wash as a border on all 4 sides of each square (this will be the glue that holds the squares together)
Place about 1 tablespoon of the spinach mixture into the center of each square (careful to not overfill) and fold the squares into triangles. Pinch the edges of each triangle closed with a fork.
Place each spanakopita triangle on a sheet pan covered with parchment paper
Repeat this process with the 2nd sheet of puff pastry
Beat the remaining egg and brush over the top as egg wash
Sprinkle with toasted sesame seeds (optional)
Bake at 400 degrees for 20 minutes or until golden brown