Spinach and Feta Puff Pastry Bites
Ingredients
- 10 ozs frozen chopped spinach (thawed)
- 1/2 cup feta (crumbled)
- 1/4 cup minced onion
- 1 tbsp olive oil
- 2 grated nutmeg (freshly)
- 1 tsp minced garlic (about 1 small clove)
- 2 large eggs
- 1 sheet puff pastry (frozen, from a 17.3-ounces package, thawed)
Preheat oven to 400 F. Spray your muffin tin with nonstick cooking spray.
Wrap the spinach in a clean kitchen towel and squeeze out as much water as possible. Transfer the spinach to a medium bowl. Add the feta, onion, olive oil, nutmeg, and garlic and stir to combine. Season the mixture to taste with salt and pepper (and additional nutmeg if desired). Crack one of the eggs into a small bowl and lightly beat it with a fork. Add the egg to the spinach filling and stir until evenly distributed. Set the filling aside.
On a lightly floured surface, roll the puff pastry out into a 12-inch square. Cut the pastry into 3 equal strips - you only need 2 of them for this recipe so save the third for another use. You have two options at this point: To make the larger puffs, cut each of the remaining strips into three squares (for a total of 6 squares). For the bite-size puffs, cut each of the remaining strips into eight equal pieces (for a total of 16 rectangular pieces).
Place each puff pastry piece into a well of the muffin pan, pressing each into the bottom and up the sides with the four corners pointing up. Divide the filling evenly among the pastry. Fold the four corners of the pastry into the center, pressing them together over the filling. (Note: at this point you can cover the puffs and refrigerate for up to 3 hours.)
Crack the remaining egg into a small bowl and lightly beat it with a fork. Brush the egg wash over the exposed surface of the puff pastry. Bake - the bite-size puffs need about 20 minutes, while the larger puffs need about 23-25 minutes. When the pastry is puffed and golden brown, remove the muffin pan(s) from the oven and transfer to wire racks. Allow the pastry to cool for a few minutes, then remove to the rack (if the puffs are sticking to the pan, run a small paring knife around the edges to loosen).
Makes 16-18 bite-sized puffs or 6 larger puffs
Wrap the spinach in a clean kitchen towel and squeeze out as much water as possible. Transfer the spinach to a medium bowl. Add the feta, onion, olive oil, nutmeg, and garlic and stir to combine. Season the mixture to taste with salt and pepper (and additional nutmeg if desired). Crack one of the eggs into a small bowl and lightly beat it with a fork. Add the egg to the spinach filling and stir until evenly distributed. Set the filling aside.
On a lightly floured surface, roll the puff pastry out into a 12-inch square. Cut the pastry into 3 equal strips - you only need 2 of them for this recipe so save the third for another use. You have two options at this point: To make the larger puffs, cut each of the remaining strips into three squares (for a total of 6 squares). For the bite-size puffs, cut each of the remaining strips into eight equal pieces (for a total of 16 rectangular pieces).
Place each puff pastry piece into a well of the muffin pan, pressing each into the bottom and up the sides with the four corners pointing up. Divide the filling evenly among the pastry. Fold the four corners of the pastry into the center, pressing them together over the filling. (Note: at this point you can cover the puffs and refrigerate for up to 3 hours.)
Crack the remaining egg into a small bowl and lightly beat it with a fork. Brush the egg wash over the exposed surface of the puff pastry. Bake - the bite-size puffs need about 20 minutes, while the larger puffs need about 23-25 minutes. When the pastry is puffed and golden brown, remove the muffin pan(s) from the oven and transfer to wire racks. Allow the pastry to cool for a few minutes, then remove to the rack (if the puffs are sticking to the pan, run a small paring knife around the edges to loosen).
Makes 16-18 bite-sized puffs or 6 larger puffs
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