So many tasty things start by throwing some diced onions into a generous blob of butter. (Or okay okay okay, olive oil.) I figured I’d make the usual resolutionish early January post with something that was pretty easy.

I often plan to make stuff on Sunday or Monday that’s easy to take for lunch all week but don’t always get around to it. School starts tomorrow and we’re still restocking our larder (okay, fridge) after two weeks away and I threw together some super lazy super easy spinach hand pies, mostly out of stuff we have on hand. Voila!

I used 1/2 a big yellow onion, sauteed in a blob of butter (see above). I added garlic, dried oregano and then a package of frozen spinach to that and let it cook until the spinach was softened and some moisture cooked off. I turned it off. Meanwhile, I took some Trader Joe’s puff pastry and rolled it out a little flatter and a little more oblong, so that each sheet could be cut into 1/6ths. (Squares.) I buttered a 12-muffin tin and stuck each little pastry square down into the muffinhole.

To the slightly cooled spinach, I added a package (small) of feta, crumbled three eggs and some black pepper. I folded the edges over and drizzled/brushed a little more butter around on top. I baked that whole thing until it was nice and brown (25 min?) ta 400.

David ate one warm and declared it delicious, and the rest will be tasty room temp for school lunch this week. It’s not the super scratchiest cooking, but it kinda looks good and it definitely tastes good and the prep time was pretty short.