Tuesday, August 5, 2014

"Greek" Baby Pasties


1/2 of the crust recipe from my Baby Pasties recipe
2 Tbs. fresh dill
4 c. spinach, stems removed
1 block reduced fat feta cheese, cubed
1 1/2 c. caramelized onions

Make the dough from the baby pasties recipe. Take half of the dough out (save for another recipe) and add the fresh dill. Mix in well. On a floured flat surface, roll the dough out to about 1/4 inch thick (I divide the dill dough in half and do half at a time). Use a circle cookie cutter and cut out the dough. Repeat for the remaining dough until you are left with the dough that is too stiff to roll out again. Line a baking sheet with parchment paper. Take one dough circle and add about 1-2 tsp. of filling into the center. Fold one side over, and pinch the edges to seal the filling inside. Place on parchment paper. Repeat for the remaining dough circles. Bake in the oven for 9-11 minutes until golden brown on the outside. Let cool slightly before serving. 


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