Spinach Puffs

It is not always simple to figure out what to make as an appetizer. We mostly find ourselves grabbing at the same recipe over and over. Not today. Let’s shake things up a bit and do bite sized puff pastries.

The original recipe from Bon Appetit uses a regular sized muffin pan. To achieve a more bite sized, approachable app, utilize a mini muffin pan. After rolling out the puff pastry sheet, separate into three equal strips, then halve each strip, then quarter so that you have eight equal sized squares from each. Watch the baking time as it may not take as long for the pastry to cook as it would if you were doing full sized. We also sprayed our muffin pan which resulted in easier to release bites instead of using a knife.

Ingredients

  • 1 10-ounce package frozen chopped spinach, thawed
  • 1/2 cup crumbled feta
  • 1/4 cup minced onion
  • 1 tablespoon olive oil
  • 1 teaspoon chopped dill
  • 1 teaspoon minced garlic
  • Kosher salt and freshly ground black pepper
  • 2 large eggs
  • 1 sheet frozen puff pastry (from a 17.3-ounce package), thawed, rolled out to a 12-inch square, kept chilled

Directions

  1. Using your hands, squeeze spinach until dry, forcing out as much water as possible (too much water will make for a soggy filling; you should have about 2/3 cup well-drained spinach). Mix spinach and next 5 ingredients in a medium bowl. Season to taste with salt and pepper. In a small bowl, beat 1 egg to blend; fold into spinach mixture.

  2. Cut puff pastry into 3 equal strips. Reserve 1 strip for another use. Cut each remaining strip into 3 squares for a total of 6. Place a square in each muffin cup, pressing into bottom and up sides and leaving corners pointing up. Divide filling among cups. Fold pastry over filling, pressing corners together to meet in center. DO AHEAD Spinach puffs can be assembled 3 hours ahead. Cover puffs and chill.

  3. Preheat oven to 400°. Beat remaining egg to blend in a small bowl. Brush pastry with egg wash (this will give the pastry a nice sheen). Bake until pastry is golden brown and puffed, about 25 minutes. Transfer to a wire rack; let puffs cool in pan for 10 minutes. Run a sharp paring knife around pan edges to loosen; turn out puffs onto rack to cool slightly before serving.

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