Ingredients
- 1 (10-ounce) package frozen chopped spinach, thawed
- 1/2 cup crumbled feta cheese
- 1 small onion, minced
- 1 garlic glove, minced
- 1 tablespoon olive oil
- 1 teaspoon chopped dill (I omitted because I dislike dill)
- Kosher salt and freshly ground black pepper
- 2 large eggs
- 1 sheet frozen puff pastry (from a 17.3 ounce package), thawed, rolled out into a 12" square, kept chilled
Directions
-
Preheat oven to 400°F. Spray a standard size 6-cup muffin tin with nonstick baking spray.
-
Squeeze out as much water from the thawed spinach as possible, too much water will make soggy puffs. Mix the spinach with the feta, onion, garlic, olive oil, and dill (if using). Season to taste with salt and pepper. In a small bowl beat the egg to blend before gently stirring into the spinach mixture.
-
Cut the puff pastry into 3 equal strips. Reserve 1 strip for some other use (such as Nutella Palmiers). Cut each remaining strip into 3 squares for a total of 6. Place a square in each muffin cup, pressing into the bottom and up the sides, leaving the corners pointing up. Divide the filling evenly among the pastry cups. Fold pastry over filling, pressing the corners together to meet in the center. The pastry cups can be covered and refrigerated up to 3 hours ahead of time.
-
Beat the remaining egg to blend in a small bowl. Brush the pastry with the egg wash. Bake until the pastry is golden brown and puffed, about 25 minutes. Transfer the muffin tin to a wire rack to let the puffs cool in the tin for 10 minutes. Run a sharp paring knife around the edges of the puffs to loosen before turning the puffs onto the rack to cool slightly before serving.
Yum, these sound great Tessa, and LOL on the autocorrect 🙂 I love spanakopita but it’s true, filo is a giant pain!
These are cute little apps!
Yum! First time finding your blog and I have to say I look forward to visiting more. These look delicious and adorable! Perfect combination.
Yummm! These look so delicious!
I definitely agree with your thoughts on Hurricane Sandy…it’s kind of forced me to put any “problems” in perspective over the past several days. Those of us with food, water, and shelter are doing a heck of a lot better than many people are at the moment.
Ohhh I love these!
These look delicious! Do you think they’d work in mini muffin cups, or would the pastry be too thick in that size cup for the amount of filling you can fit in? My SiL is hosting a girls’ night get-together this weekend and I was planning on contributing some sort of finger food (and these sound almost perfect 🙂 )…
Yes they would! I’ve made mini muffin sized pastry puffs before: https://handletheheat.com/2011/08/cheesy-caramelized-onion-pastry-bites.html
So I made these mini muffin sized and they were great! (Thanks for the link to the other recipe – I cut the puff pastry the same size as your directions there but then realized I’d need them to be a little bigger if I wanted them to fold over the top so I stretched it out a bit… it worked fine but I’ll know better for next time!)
Anyway, everyone loved them and I think they were a perfect little party appetizer/snack! Thanks for the recipe. 🙂
Can I use regular phyllo dough and put it in the muffin tins. Or will it be to crunchy
I tried this with fresh spinach that had been sautéed and chilled, just as delicious! Love it!
could i use avocado instead of spinach
I made homemade dough and I’m only 12 years old so I think I did good for my first time my whole family loved them!!!!
I know this is an old post for you, but you should cite the source of your recipe. You say recipe by Tessa, but this is a Bon Appetit recipe: https://www.bonappetit.com/recipe/spinach-puffs
So delicious and easy! I ended up needing to use the 3rd strip of dough because it was too much filling. I yielded 9 instead of 6.