Cooking Directions

• Heat the oven to 400°F.
• Heat the oil in a 10-inch skillet over medium heat.  Add the onion and cook until tender.  Add the spinach and cook for 3 minutes.  Remove the skillet from the heat.  Stir in the cheese and black pepper.  Let the mixture cool to room temperature.
• Unfold the pastry sheet on a lightly floured surface.  Roll the pastry sheet into a 12-inch square.  Cut into 16 (3-inch) squares.  Brush edges of the squares with water.  Place about 1 tablespoon spinach mixture in the center of each square.  Fold the pastry over the filling to form triangles.  Press the edges to seal.  Place the filled pastries onto a baking sheet.
• Bake for 15 minutes or until the pastries are golden brown.  Remove the pastries from the baking sheet and let cool on wire racks for 10 minutes.

Ingredients

• 0.5 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets(1 sheet), thawed
• 1 tablespoon olive oil
• 1 small onion, chopped (about 1/4 cup)
• 1 package (10 ounces) frozen chopped spinach, thawed and well drained
• 0.5 cup crumbled feta cheese(plain or flavored)
• 0.25 teaspoon black pepper