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Description Edit

This recipe came from an estate sale. I obtained it when I purchased the family collection from the Puckett Estate in Irving, Texas in 1990.

Ingredients Edit

Directions Edit

  1. Smash feta with the back of a fork.
  2. Mix with parsley, dill and pepper flakes.
  3. Divide each puff pastry into 9 equal squares.
  4. Place some feta cheese filling into each pastry and fold into bundles.
  5. Brush with beaten egg yolk and put black seeds on top.
  6. Bake at 400 until golden brown.
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