Spinach Puff Pastry

We take out the puff pastry from the freezer and let it thaw completely, while we prepare the filling.

In a large saucepan, put the washed and chopped spinach on the fire with a pinch of salt and stir it until its water starts to run down, then turn off the fire and start with the spinach juice until all the water comes out.

After it cools down a little, add chopped onions, salt, pepper, lemon juice, olive oil, sumac, pepper paste (optional), and pine nuts (optional) and taste and adjust the ingredients as desired.

After preparing the filling, we start working with puff pastry on a clean surface. We take a square of puff pastry and stuff it and close it from all sides. (To form a triangle shape, we take a cutter in the shape of a circle and cut the puff pastry square and put the filling in the middle and take two sides and close them with fingers on each other and seal the third side to get a triangle)

Arrange the pies on a baking tray, brush them with a beaten egg on the outside and sprinkle with sesame seeds (optional).

Bake it in a preheated oven at 190 degrees for 15-18 minutes, then roast it on top for a few minutes until it acquires a beautiful color.