This is a scaled down and very easy version of my original Spanakopita recipe. It uses the puff pastry braiding technique.
Recipe is for one filled pastry sheet and will comfortable serve 8 as an appetizer.
Spanakopita filling is assembled in a single bowl mixed by hand covered with surgical gloves.
Pastry sheet is placed on a lightly floured counter (please see illustration, next recipe below. Pastry is rolled lengthwise parallel to the fold to increase its length to about 13 inches. Mirror image slits are cut along both side of the sheet (see picture below). Filling is molded along the center section, the length of the pastry sheet. The filling is covered with alternating overlapping strips from the side creating a braided effect and cooked.
Filling
1 Sheet Puff Pastry thawed