- 1 teaspoon kosher salt
- 10 ounces baby spinach leaves
- 3 tablespoons finely chopped onion
- 1 teaspoon lemon juice
- 1 teaspoon olive oil
- 1 teaspoon Za’atar spice
- 3 tablespoons soy cream cheese
- salt and pepper
- 1 large egg, beaten
- sesame seeds
Thaw puff pastry according to package directions. Preheat oven to 400°F. Cover two cookie sheets or pans with parchment paper.
Bring a large saucepan of water to boil and add some salt. Add the spinach leaves and cook for 30 seconds. Drain. Once the spinach cools, squeeze out as much water as you can.
To prepare the filling, place the spinach on a cutting board and chop roughly. Place into a medium bowl. Add the chopped onion, lemon juice, oil, Za’atar and mix well with a fork. Add the cream cheese and mash into the spinach as best as possible. Add salt and black pepper to taste.
When the pastry is thawed, sprinkle a little flour on the parchment and unroll the pastry on top. Use a rolling pin to roll the pastry to smooth out the creases. Every few rolls, lift up the dough and sprinkle a little flour underneath.
Use a 3-inch drinking glass or round cookie to cut the dough into circles. Use a metal flat blade spatula to lift the circle and place on another spot on the parchment. Brush the circle with the beaten egg. Place a generous teaspoon of filling in the center and then fold in the three sides towards the middle to form a triangle, leaving a small opening in the center. Pinch the three sides together very tightly. Place on the prepared cookie sheets.
When all of the pastries are shaped, pinch the corners tightly a second time. Brush pastries with the remaining beaten egg and sprinkle the sesame seeds on top and on the sides.
Bake for 25 minutes or until golden.