Tessa’s Recipe Rundown
Taste: Buttery, cheesy, salty (from the feta), and savory.
Texture: Is there any texture better than puff pastry? How about puff pastry and cheese??
Ease: Easy enough, the pastry requires some rolling and cutting but nothing difficult. Plus these can be prepared ahead of time!
Appearance: That shiny golden-brown puff pastry is practically food porn.
Pros: Delicious accompaniment to any meal, can be made ahead of time, T-day appropriate.
Cons: None.
Would I make this again? Yes.
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Spinach Puffs are stuffed with a cheesy spinach filling and enclosed in a buttery puff pastry crust. Perfect appetizer or vegetarian meal!
I may be going slightly insane right now. There’s a fly buzzing around my head and a puppy yelping for attention while I’m trying to write this post. Said puppy just learned how to jump on my lap while I’m sitting at my desk this morning which at first was cute but it’s already gotten real old. However, it could be much much worse. At least I have a roof over my head with power, heat, water, food, and phone and internet service. Hurricane Sandy has sure made me grateful for all the things I have. Since it’s Thanksgiving month, I would also like to add that I’m thankful to have received a college education which I’ll be completing at the end of this year. It’s easy to complain about homework and tests and nasty professors but really for any students out there we should just be grateful that we’ve been afforded the opportunity to be in school. There are so many people in this world who will never receive such a gift. What are you thankful for?
Speaking of Thanksgiving, these spinach puffs would make a fabulous snack, appetizer, side dish, or vegetarian dish for T-day. I prefer these over spanakopita any day because let’s face it, puff pastry is way better than filo. Side note, my spell check is trying to tell me to correct spanakopita to “spanking.” For once I’m smarter than spell check!
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Spinach Puffs
Ingredients
- 1 (10-ounce) package frozen chopped spinach, thawed
- 1/2 cup feta cheese, crumbled
- 1 small onion, minced
- 1 garlic clove, minced
- 1 tablespoon olive oil,
- 1 teaspoon chopped dill, (I omitted because I dislike dill)
- Kosher salt and black pepper, freshly ground
- 2 large eggs, one for the filling and one for finishing
- 1 sheet frozen puff pastry (from a 17.3 ounce package), thawed, rolled out into a 12" square, kept chilled
Instructions
- 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 another use. 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.
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
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!!!!
could i use avocado instead of spinach
I tried this with fresh spinach that had been sautéed and chilled, just as delicious! Love it!
Can I use regular phyllo dough and put it in the muffin tins. Or will it be to crunchy
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. 🙂
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
Ohhh I love these!
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.
Yum! First time finding your blog and I have to say I look forward to visiting more. These look delicious and adorable! Perfect combination.
These are cute little apps!
Yum, these sound great Tessa, and LOL on the autocorrect 🙂 I love spanakopita but it’s true, filo is a giant pain!