8 ounces cream cheese, softened
2 cups flour
1 onion, finely chopped
3 tablespoons olive oil
1 pound spinach, (10 oz.) frozen chopped
1 teaspoon salt, or to taste
1/4 pound feta cheese, crumbled
4 ounces pot cheese
1 egg, beaten
With a fork, mix cream cheese and butter. Cut in the flour. Work with hands until dough holds together. Place on waxed paper, form into a ball, and chill overnight.
Roll out dough 1/3 inch thick with floured rolling pin on a well-floured surface.
Cut into 2 inch rounds.
Sauté onion in oil until softened, add spinach and salt. Cook over low heat until tender.
Mix cheeses together and stir in egg. Add spinach
mixture and blend well. Place a little spinach filling on each round and fold over. Moisten edge so it will hold together. Flute edge with a fork and prick center.
Place pastries on a cookie sheet. You can brush with an egg wash (1 egg mixed with 1 tablespoon
water) if you wish.
Bake in a 425°F oven for 15 minutes or until golden brown. Serve warm.