These two triangular shapes will be used to make two separate cheese puff pastries. After you have finished cutting all of the doughs in the package, set them aside and wash your hands.
After the cheese is in the bowl, grab a fork and squish the feta cheese until it is almost smooth (figure 4):
The second step to making xachapuri would be to get a medium sized bowl and put eight ounces of cheese into the bowl. You can get any feta cheese, and for our purposes, we will use the brand (shown in figure 3 on the right):
Next, grab one of the doughs triangles you had cut in step one and place one tablespoon of the cheese, spinach, and egg mixture into the middle of the dough (see figure 7 for amount reference):
Wash your hands well and grab a small bowl of lukewarm water to set besides you to consistently dip your fingers in to avoid from having the dough stick to your fingers. Once the filling is in the middle of the triangular dough, wet your finger and trace the outside edges of the dough with water. Take one corner of the triangle and connect it to the other corner to create a perfect smaller triangle. You should have something similar to figure 8, where the mixtures are completely sealed within the two triangular puff pastry doughs:
You will continue this same exact step and finish making all of these triangles and set on parchment paper or foil covered in white flour to prevent the pastry from sticking to the bottom.
Furthermore, once all of our puff pastries have been laid onto our parchment paper with one-inch space between them, we will grab a small bowl. In that small bowl we will crack the other raw egg and beat the eat with a fork until it has a fluffy, yellow consistency. We will then grab a clean paper towel, and dip it into the egg wash. Now gently brush the egg wash mixture onto the surface of the puff pastry and only the surface. Continue covering all the xachapuri’s with egg wash, resulting in something like figure 9.