Spinach and Feta Mini-Calzones

Spinach and Feta Mini-Calzones

11 Reviews 2 Pics
  • Prep

    45 m
  • Cook

    15 m
  • Ready In

    1 h
Recipe by  Campbell's Kitchen

“Feta cheese and spinach are wrapped in flaky Pepperidge Farm® Puff Pastry in this tasty appetizer. Good thing they're easy to prepare because they're sure to disappear fast.”

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Ingredients

Adjust Servings

Original recipe yields 16 pastries

Directions

  1. Thaw pastry sheet at room temperature 30 minutes. Preheat oven to 400 degrees F.
  2. Heat oil in skillet. Add onion and cook until tender. Add spinach and cook 3 minutes. Stir in feta cheese and pepper. Let cool.
  3. Unfold pastry sheet on lightly floured surface. Roll into a 12 inch square. Cut pastry into 4 (3x12-inch) strips and cut each strip into 4 (3 inch) squares. Brush edges of squares with water. Place about 1 tablespoon spinach mixture in center of each square. Fold pastry over filling for form triangles. Press edges to seal. Place pastries on baking sheet.
  4. Bake 15 minutes or until golden.

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Reviews (11)

Rate This Recipe
ciararaine
23

ciararaine

The recipe is good the way it is; I happen to like some extra feta. Like one other reviewer, I had enough filling for both sheets of dough, but I was using a big bunch of fresh spinach and it would be tough to tell the volume of filling until after it cooked down. I would suggest that the authors of the recipe may call it anything they like. Sure, it could be spanakopita had they chosen to use phyllo dough. The one thing I would never suggest is using crescent dough. Reviewing a recipe makes absolutely no sense if you are rating your own changes.

JustSomeLady
13

JustSomeLady

I made this "spanakopita" as the previous reviewer called it. I added a whole bunch of other stuff and found it to be way too rich with my ingredients. I used Pilsbury butterflake crescent rolls. I sauted red onion, fresh spinach, garlic, sliced black olives, parmesane cheese and feta cheese in extra vergin olive oil before spooning the mix into the center of the crescent dough and sealing them in to little pods. Baked for 15 minutes and it was yum yum yum but very heavy/rich. I would make again but next time I might not be so heavy handed with the ingredients.

KiloJKilo
12

KiloJKilo

i used a whole wheat pizza crust and some italian seasoning. turned out great

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Nutrition

Amount Per Serving (16 total)

  • Calories
  • 91 cal
  • 5%
  • Fat
  • 6.1 g
  • 9%
  • Carbs
  • 6.6 g
  • 2%
  • Protein
  • 2.5 g
  • 5%
  • Cholesterol
  • 4 mg
  • 1%
  • Sodium
  • 141 mg
  • 6%

Based on a 2,000 calorie diet

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