Spinach Puffs

Light little cloud puffs with spinach and feta... the perfect combo. This recipe is similar to Greek spinach pie (Spanakopita) but without layering the filo dough. I didn't change much from the original recipe except that I used onion powder and omited the dill. I used a light cream wash instead of an egg wash.

This looked and tasted as good as I hoped. I might make these in mini muffin tins for some holiday appetizers!

This is also a recipe that can be adapted very easily. You could do fruit and cream filling, add meat (like bacon!), change the cheese, mini quiche, etc. I imagine the spinach filling would also be good in a fried ravioli... I'll keep you posted if I try any of these!

 Also, spray the muffin tin well because some stick to the bottom and are not possible to remove without squishing them.

Spinach and Feta

Mix with the rest of the ingredients

Once the egg was added

Keep this chilled, otherwise it sticks to the surface

Spray the tin, add the squares, add in the filling

Fold the corners into the center, used a light cream wash

 

Spinach Puffs
Makes 9 puffs

1 10 oz package of frozen chopped spinach, thawed
1/2 cup crumbled feta
1 tsp onion powder
1 tsp minced garlic (1 big garlic clove)
salt & pepper
1 egg
1 sheet frozen puff pastry, thawed and rolled out lightly


Preheat oven to 400F. Spray muffin tin with non stick spray.

Using your hands, squeeze spinach until dry, forcing out as much water as possible to prevent soggy filling. Mix spinach and the rest of the ingredients in a bowl.

Roll out puff pastry and cut into 9 squares (for a regular muffin tin). Place a square in each muffin cup, pressing into bottom and up sides and leaving corners pointing up. Divide filling among cups. Fold corners into the center. DO AHEAD Spinach puffs can be assembled 3 hours ahead. Cover puffs and chill.

Brush with a little bit of egg/milk/cream to help golden up the puffs. Bake until pastry is golden brown and puffed, about 25 minutes. Let puffs cool in the pan for a few. Then flip the tray over and knocked them out. Serve warm or room temp.