- 12 oz feta cheese block
- 5 oz shredded Parmesan cheese
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped green onion/scallion
- 1/4 tsp cracked black pepper
- 1/4 tsp garlic powder
- 1 egg
- 2 packages (4 sheets total) puff pastry dough
- *Optional sesame or poppy for topping*
Thaw puff pastry sheets according to directions on packaging.
Drain liquid from feta and cut into cubes. In a large bowl, mix feta, Parmesan, parsley, green onion, black pepper, and garlic powder with a fork until the feta is broken down into small pieces and everything is incorporated. Taste mix (you will likely not need to add any salt because the cheeses have enough, but check anyway).
Once you are happy with the flavor, add 1 whisked egg to the mix and stir until evenly incorporated.
Preheat oven to temperature on puff pastry packaging (likely 400F/204C). Once puff pastry has thawed, gently roll the dough out until you get a square that is approximately 1.5 times the original size. Then, cut into squares approximately 3.5×3.5in.
Place 1 tbsp of cheese mixture onto squares, dab the edges with water on fingertips, then fold over into a triangle and gently crimp the edges with a fork.
Once assembled, top with optional sesame or poppy seed, and bake for 18-20 minutes or until the edges become golden brown.
Allow to cool and serve, and watch them disappear in a flash.