Joshikopita
This dish of spinach and artichokes baked between layers of puff pastry began as an improv, and has since become a family staple
Ingredients
- 2 packages frozen puff pastry dough
- 2 tsp extra virgin olive oil
- 1 large shallot minced
- ½ tsp fine sea salt
- ¼ tsp ground white pepper
- ½ tsp dried herbs de Provence
- 4 cloves garlic minced
- 1 bag frozen chopped spinach 16 oz., defrosted
- 1 can artichoke hearts in water 14.5 oz., drained and sliced
- 1 lb feta cheese crumbled
- 3 oz Parmesan cheese shredded or shaved
- 1 egg beaten with 1 Tbsp. water
Instructions
- Preheat oven to 400°F.
- Remove all four puff pastry sheets from their boxes and pouches and set on a cutting board to come to room temperature.
- Warm olive oil in a wok or large skillet over medium-high heat until hot but not smoking. Lower heat and add shallots. Season with salt, pepper, and herbs de Provence and sauté until softened.
- Make a well in the middle and add garlic. Cook for thirty seconds until fragrant, then stir into the shallots.
- Add spinach and artichokes. Fold to combine and heat until hot.
- Add feta and Parmesan and keep warm over low heat.
- Unfold two pastry sheets onto separate cookie sheets lined with parchment paper. Place in preheated oven and bake for 5 to 10 minutes until puffy and lightly golden.
- Add half of the vegetable and cheese mixture to each pastry square. Unfold the other two sheets and place atop the filled squares to make two sandwiches. Brush each with the egg wash.
- Return to the oven on two separate racks for 20 minutes or until golden brown and puffy. Halfway through cooking, swap the trays and turn each 180° to cook evenly.
- Allow to cool for 15 minutes before cutting into squares and serving.