Spinach Puffs
Serves: 2
Madilyn Boehm
1 January 1970
Based on User reviews:
48
Spice
35
Sweetness
52
Sourness
40
mins
Prep time (avg)
4.2
Difficulty
Ingredients:
1 cup
Crumbled Feta1 cup
Onion (minced)1 tbsp
Olive Oil1 tsp
Dill (chopped)1 tsp
Garlic (minced)2 large
EggDirections:
1
Mix spinach and next 5 ingredients in a medium bowl
2
Season to taste with salt and pepper
3
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)
4
Mix spinach and next 5 ingredients in a medium bowl
5
Season to taste with salt and pepper
6
In a small bowl, beat 1 egg to blend; fold into spinach mixture
7
Cut puff pastry into 3 equal strips
8
Reserve 1 strip for another use
9
Cut each remaining strip into 3 squares for a total of 6
10
Place a square in each muffin cup, pressing into bottom and up sides and leaving corners pointing up
11
Divide filling among cups
12
Fold pastry over filling, pressing corners together to meet in center
13
DO AHEAD: Spinach puffs can be assembled 3 hours ahead
14
Cover puffs and chill
15
Preheat oven to 400°F
16
Beat remaining egg to blend in a small bowl
17
Brush pastry with egg wash (this will give the pastry a nice sheen)
18
Bake until pastry is golden brown and puffed, about 25 minutes
19
Transfer to a wire rack; let puffs cool in pan for 10 minutes
20
Run a sharp paring knife around pan edges to loosen; turn out puffs onto rack to cool slightly before serving
21
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)
22
In a small bowl, beat 1 egg to blend; fold into spinach mixture
23
Cut puff pastry into 3 equal strips
24
Reserve 1 strip for another use
25
Cut each remaining strip into 3 squares for a total of 6
26
Place a square in each muffin cup, pressing into bottom and up sides and leaving corners pointing up
27
Divide filling among cups
28
Fold pastry over filling, pressing corners together to meet in center
29
DO AHEAD: Spinach puffs can be assembled 3 hours ahead
30
Cover puffs and chill
31
Preheat oven to 400°F
32
Beat remaining egg to blend in a small bowl
33
Brush pastry with egg wash (this will give the pastry a nice sheen)
34
Bake until pastry is golden brown and puffed, about 25 minutes
35
Transfer to a wire rack; let puffs cool in pan for 10 minutes
36
Run a sharp paring knife around pan edges to loosen; turn out puffs onto rack to cool slightly before serving