1 (32-ounce) package Flav-R-PacⓇ Chopped Spinach, thawed and drained

1 small onion, finely chopped

3 garlic cloves, minced

½ cup plus 2 tablespoons finely chopped fresh dill, divided

1 cup crumbled feta

1¼ teaspoons salt, divided

½ teaspoon black pepper

2 boxes puff pastry, thawed

1 egg, beaten

1 cup plain unsweetened yogurt

1 tablespoon lemon juice

 

Directions:

1. Preheat oven to 375℉.
2. In a colander, press spinach to squeeze out as much liquid as possible and transfer to a medium bowl. Stir in onion, garlic, ½ cup dill, feta, 1 teaspoon salt, and pepper.
3. Unroll puff pastry and roll out into 9 x 13” rectangles. Cut each pastry rectangle into six 4” circles with a biscuit or cookie cutter to make 24 circles total. Brush edges of half the circles with egg.
4. Place ¼ cup filling in the center of every egg-washed circle. Top with remaining pastry rounds. Press edges with the tines of a fork to seal and transfer to an ungreased baking sheet. Bake until golden brown, 15-20 minutes.
5. While pies bake, in a small bowl stir together yogurt, 2 tablespoons dill, lemon juice, and ¼ teaspoon salt.
6. Serve pies warm or at room temperature with yogurt sauce.