Ingredients

• 2 ½ cups Bob's Red Mill Organic Unbleached All Purpose White Flour (340 g)
• ½ tsp Kosher Salt
• 1 cup cold Unsalted Butter, cut into 1-inch pieces (225 g)
• 6 oz cold Cream Cheese, cut into 1-inch pieces (170 g)
• 2 tsp Apple Cider Vinegar
• 3-5 Tbsp ice cold water

• 2 Tbsp Olive Oil (30 mL)
• 1 cup finely chopped White Onion (120 g)
• ½ cup chopped Scallions (about 5 medium)
• 6 cups loosely packed Fresh Spinach (150 g)
• ⅛ tsp freshly cracked Pepper
• Pinch of freshly grated Nutmeg
• 3 tsp Dried Dill
• 1 tsp freshly grated Lemon Zest
• 1 cup crumbled Feta (155 g)
• 1 tsp Kosher Salt
• 1 Egg (50 g)

• 1 Egg, beaten (50 g)
• 1 Tbsp Water
• ¼ cup White Hulled Sesame Seeds for topping

Instructions

1. In the bowl of a food processor, pulse together flour, salt, butter and cream cheese until butter is the size of peas. Add apple cider vinegar and water, one tablespoon at a time, until dough starts to come away from the sides of the bowl.
2. Tip dough onto a floured work surface and press together into a rectangle. Divide into two square halves, wrap each half in plastic and refrigerate for at least 1 hour while you make the filling.
3. In a large skillet over medium heat, add olive oil, white onions and green onions. Sauté for 5-6 minutes, until the onions are just becoming translucent. Roughly chop spinach into 1-inch pieces and add to pan. Sauté for an additional 2 minutes, stirring continuously. When the mixture is pushed to the side of the pan, the pan should be dry. If not, cook for an additional minute to allow the moisture from the spinach to fully evaporate.
4. Transfer spinach mixture to a bowl and add pepper, nutmeg, dill and lemon zest. Let cool for 5 minutes. Add feta and salt and stir to combine. Taste for seasoning and adjust if needed. Stir in egg and refrigerate alongside the pastry dough.
5. Flour your work surface and rolling pin. Working with one piece of dough at a time, roll the chilled dough into a 12 x 12-inch square. With a sharp knife, cut dough into nine 4 x 4-inch squares.
6. To assemble, brush two adjacent edges of each square with egg wash, add 1 ½ tablespoons of spinach filling and fold the dough over, forming a triangle. Lightly press the edges together then seal, crimping all edges with the tines of a fork. Cut a small ½-inch slit to allow for venting. Repeat with remaining dough, creating 18 triangles total. Freeze assembled pastries for 30 minutes or until solid.
7. Preheat oven to 425ºF.
8. Brush pastries with remaining egg wash, sprinkle with sesame seeds and bake from frozen on a parchment lined tray die 25-26 minutes, or until golden brown. Serve warm or at room temperature.