Spinach and Feta Rolls

inspiration: Russian Piroshki are amazing, but now they're mini and bite sized!  We took a little Greek inspiration and made them with spinach and feta cheese.

ingredients:

• 1 onion, chopped finely
• 3 garlic cloves, minced
• 2, 10 oz. boxes frozen chopped spinach, thawed and drained
• 1/2 tsp. nutmeg, grated
• 1/2 lb. feta cheese
• 4 eggs (3 for filling and 1 for puff pastry)
• 1 cup panko breadcrumbs
• 1, 17.3oz box puff pastry sheets flour (for dusting and rolling out puff pastry)

method: Cook onion and garlic in olive oil till just soft.  Let cool, add to a bowl, and incorporate the thawed spinach, nutmeg, feta cheese, eggs, and panko.  Roll out puff pastry sheet and cut into three strips.  Roll each strip out into about 4x10" pieces.  Place the spinach mixture in the center down the middle like a log.  Egg wash one long end of the puff pastry and roll the other end towards the egg wash side.  Seal by pressing lightly and move off to a cookie sheet lined with parchment paper, sealed side down.  Repeat with remaining 5 pieces of puff pastry and place all logs into the refrigerator to set up, about 20 minutes.  Remove logs and cut each one into 1 inch pieces, about 8-10 per log.  Place on cookie sheet and egg wash the tops.  Bake in a 425 degree oven for about 20 minutes, till golden brown.

entertaining notes: These can be made ahead, the cut 1 inch pieces can be frozen up to 1 week or more.

Yields: approximately 48-60 rolls