(10-ounce) package frozen spinach, thawed and well drained
cup crumbled tomato-basil feta cheese
cup ricotta cheese
teaspoons chopped fresh dill leaves
(17.3-ounce) package frozen puff pastry sheets, thawed
teaspoons grated lemon peel
teaspoon garlic salt
Heat oven to 400°F.
Squeeze excess liquid from spinach and coarsely chop. In medium bowl, combine spinach, feta, ricotta, dill and 1 egg.
Cut 1 pastry sheet into 3 equal rectangles, along seams.
Cut 1 strip from remaining sheet, giving 4 rectangles.
Reserve remaining cut sheet for later use.
Cut each rectangle into 3 equal squares, giving 12 squares.
Place each square in cup of lightly greased 12-cup muffin pan.
Divide spinach mixture evenly among squares.
Beat remaining egg in a small bowl.
Pinch edges of pastries closed and brush with egg.
Bake for 25 minutes or until pastry is puffed and browned.
Sprinkle with lemon peel and garlic salt.
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