Aspara - Kopitas
Fashioned after
spanikopeta, the Greek spinach and feta cheese pie, this appetizer is easy to
make, has bold flavors, is elegant
for parties and may be
prepared ahead of time.
Ingredients needed:
• Olive oil
• 1 1/2 pounds fresh asparagus, cleaned, trimmed,
and cut into
1/2-inch diagonal pieces
• 1/4 onion, minced
• 1/2 marinated red bell pepper, or pimento
• 3 cloves garlic, minced
• 1/2 cup sliced mushrooms
• Tarragon or Provencal herbs, to taste
• Dash white wine or vermouth
• 1 package frozen puff pastry dough
(2 sheets) 8 ounces
feta cheese, or favorite cheese
• Egg white, optional
Saute in frying pan with oil, asparagus, onion, bell pepper or
pimento, garlic and mushrooms until half-cooked. Season with herbs and deglaze
with wine or vermouth. Allow the
mixture to cool for 10 minutes.
1. Unfold the pastry dough, then cut each sheet into 9 equal
squares,
yielding a
total of 18 pieces.
2. The defrosted dough can be easily rolled and should be rolled
out
a little
thinner.
3. Place a spoonful of the mixture onto a sheet of dough; sprinkle
with cheese.
Place another sheet on top and crimp the edges
with a fork.
4. Brush the edges with egg white or water before baking.
5. Bake at 375 degrees for about 15 minutes, or until puffed and
lightly brown.
These my be served either warm or at room temperature.
Best of the Best from
California
Food Festivals of Northern California