Image of Spanakopita Puffs

Spanakopita Puffs

  1. Heat oven to 375° F.

  2. Thaw folded pastries 15 minutes. Once thawed, unfold sheets to thaw out flat.

  3. In a large skillet over medium heat, melt butter. Add onions and saute 3 - 5 minutes, or until tender and translucent.

  4. Stir spinach into softened onions. Continue cooking, stirring frequently, until water from spinach evaporates and spinach is mostly dry. Transfer spinach mixture to large bowl.

  5. In small bowl, blend cream cheese with one egg, salt and pepper until smooth. Fold cream cheese mixture into spinach mixture to combine. Stir in feta cheese and set aside.

  6. Line baking pans with parchment paper or silicone baking mats.

  7. On floured surface, roll one sheet of puff pastry out to 10 by 12 inch rectangle. Cut sheet in half lengthwise, then again widthwise to form four 5 by 6 inch rectangles. Place rectangles on prepared baking sheets.

  8. Place spoonful of filling onto center of each cut pastry. Whisk remaining egg with cold water to create egg wash. Lightly brush egg wash around perimeter edges of each pastry square.

  9. Pick up short side of pastry and fold over filling toward other short side. Press edges to seal before crimping with fork. Repeat with remaining pastries.

  10. Brush small amount egg wash over top of each pastry. Cut small slits on top of each pastry to allow filling to vent steam while cooking.

  11. Bake 25 - 30 minutes, or until pastries are evenly browned on top.

  12. Transfer pastries to wire rack. Cool 8 - 10 minutes before serving.

Recipe adapted from


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Try this curry, which is the perfect mix of sweetness and spice, to nourish your body. Make it milder by using a mild curry powder, or spicier by using hot.

Chicken and Sweet Potato Curry
Serves: 6
Ready in: 55 minutes

  • 2 tbsp (25 mL) olive oil, divided
  • 430 g boneless, skinless chicken breasts, cut in chunks
  • 1/4 tsp (1 mL) salt
  • 1/8 tsp (0.5 mL) freshly ground black pepper
  • 1/2 cup (125 mL) all-purpose flour
  • 2 white onions, chopped
  • 1/4cup (50 mL) minced ginger root
  • 4 cloves garlic, minced
  • Large sweet potato, peeled and cut in chunks
  • Carrot, cut in chunks
  • 4 tsp (20 mL) curry powder
  • 1 pkg (900 mL) low-sodium chicken broth
  • 1 pkg (300 g) frozen chopped spinach, thawed and squeezed dry
  • 2 tbsp (25 mL) honey
  1. In large saucepan, heat half of oil over medium heat. Sprinkle chicken pieces with salt and pepper. Dredge in flour. Add to pan, cooking until browned; about 2 to 4 minutes per side. Transfer to a plate. Discard remaining flour.

  2. Add remaining oil to pan; cook onions, ginger and garlic over medium heat, stirring occasionally, for 4 to 6 minutes or until softened. Add sweet potato, carrot and curry powder; stir to coat. Stir in chicken broth.

  3. Bring to a boil. Reduce heat to medium; simmer uncovered for 15 to 20 minutes or until sweet potatoes and carrots are almost tender. Stir in chicken; simmer another 5 to 10 minutes or until chicken is cooked through and vegetables are easily pierced with a fork.

  4. Stir in spinach and honey; cook until heated through. Serve with brown rice, if desired.

Nutritional information per serving:
310 calories;
6g fat (1.3 saturated fat);
250mg sodium;
45g carbohydrates;
6g fibre;
23g protein.

Find more information at

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