Spinah Puffs

I have a thing for Spanikopita or anything resembling it. Pastry, spinach and feta make my tummy happy. My darling of a hubby made these cute little Spinach Puffs for Mother's Day. They turned out beautifully.

 

Start by squeezing out the spinach until it is as dry as possible. Toss into a bowl and mix with feta, onion, olive oil, and garlic. Season to taste.

 

 

Mix in one egg. Check out those pro mixing skills!

Take one sheet of puff pastry (thawed of course!) and cut into 3 equal strips. Save one strip for a later use. With the remaining two strips, cut those into 3 squares for a total of 6 squares. Spritz the muffin tins with non-stick spray and place a square in each muffin cup.

 

Spoon filling into each cup.

 

 

Fold the corners to meet in the center and give them a little pinch to stay together. Brush with an egg wash and bake.

 



Cool a bit before scarfing down or you will burn your tongue...not that I know from experience or anything.

Spinach Puffs

Ingredients:

1 10-oz. package frozen chopped spinach, thawed
1/2 c. crumbled feta
1/4 c. minced onion
1 T. olive oil
1 t. minced garlic
Kosher salt and freshly ground black pepper
2 large eggs
1 sheet frozen puff pastry, thawed , rolled out to a 12" square, kept chilled

Directions:

Using your hands, squeeze spinach until dry, forcing out as much water as possible (too much water will make for 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.

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.

Beat remaining egg to blend in a small bowl. Brush pastry with egg wash. 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.