Prep time: 50 min
Cook time: 25 min
Ready in: 1 hour, 15 min
Serves: 4- 6
Ingredients:
1 (10 oz.) pkg. frozen chopped spinach, thawed
1/2 c. crumbled feta
1/4 c. minced onion
1 T. olive oil
1 tsp. dill- chopped
1 tsp. garlic- minced
Salt (to taste)
Pepper (to taste)
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
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
- Mix spinach and next 5 ingredients in a medium bowl
- Season to taste with salt and pepper
- In a small bowl, beat 1 egg
- Fold into spinach mixture
- Cut puff pastry into 3 equal strips
- Cut puff pastry into 3 equal strips
- Save 1 strip for future use (will not need for this recipe)
- Cut each remaining strip into 3 squares for a total of 6
- Preheat oven to 400
- Place each square in a separate cup of a muffin tin, 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
- Spinach puffs can be assembled 3 hours ahead
- Cover puffs and chill
- Beat remaining egg in a small bowl
- Brush pastry with egg wash
- Bake until pastry is golden brown and puffed, about 25 min
- Transfer to a wire rack and let puffs cool in pan for 10 min
- Run a sharp paring knife around pan edges to loosen
- Turn out puffs onto rack to cool slightly before serving
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