This flaky and creamy cheese pastry adds astonishing texture to become a hot appetizer with a delicious spinach filling
- 3/4 cup of butter, softened
- 2 (8 ounces each) packages of cream cheese, softened
- 2 1/2 cups of all purpose flour
- 1/2 teaspoon of salt
- 5 bacon strips, diced
- 2 garlic cloves, minced
- 1/4 cup of onion, finely chopped
- 1 (10 ounces) package of frozen spinach, thawed, drained chopped
- 1 cup of 4% cottage cheese
- 1/4 teaspoon of salt
- 1/4 teaspoon of pepper
- 1/8 teaspoon of ground nutmeg
- 1 whole egg, beaten
Preheat oven ti 400 F. Into a bowl, whisk butter and cream cheese until smooth. Slowly add in flour and salt, mix until firm is attained. Work the dough on a floured surface for about to times. Wrap with plastic and chill for a couple of hours. In a sauce pan over medium heat, cook bacon until browned and crisp, reserve a tbsp, of generated bacon oil. Using the same pan with remaining bacon oil, sauté garlic and onions until done, Put off heat and stir in cooked bacon, cottage cheese, spinach and the seasonings. Set aside to cool. On a flat and dusted surface, roll the reserve dough into 1/8-inch thick sheet. Using a bowl with 3-inch diameter rim, cut 3-rounded sheets. Brush edges of the sheets with beaten egg. Scoop 1 teaspoonful of the spinach filling into the center of the sheets. Fold over the sheets and press edges to seal. Make tiny holes on the surface and brush some beaten egg. Bake pastry for about 11 minutes or until golden brown.
Serve hot with favourite salsa on the sides.