Spinach Puffs

These are an easy appetizer to put together for Thanksgiving and can be made ahead of time and frozen, which is always is plus.  These are simple, fresh tasting and surrounded by puff pastry, which just makes everything better.  If dill’s not for you, feel free to substitute it with some fresh parsley.

INGREDIENTS

  • 1 – 10 oz. package frozen chopped spinach, thawed
  • 1/2 cup crumbled feta
  • 1/4 cup finely chopped scallions
  • 1 tbsp olive oil
  • 1 tsp chopped fresh dill or parsley
  • 1 tsp garlic, pressed
  • Salt and pepper, to taste
  • 2 large eggs, separated
  • 1 – 2 sheets frozen puff pastry, thawed but still cold (leave it in the fridge to thaw)

HOW TO MAKE IT

  • Press the thawed spinach against a strainer with your hands until all of the water is out – you want to get as much out as possible so you don’t have a soggy filling
  • Mix the spinach, feta, scallions, olive oil, dill/parsley, garlic and some salt and pepper – taste the mixture and adjust the seasonings as you please
  • Beat one of the eggs in a small bowl and then fold it into the spinach mixture
  • Roll out the defrosted puff pastry dough on a floured surface and cut it into approximately 12-16 squares if you’re planning on using mini muffin tins (this takes a little trial and error to get the right size)
  • Place a square of dough into the muffin tin, push it against the sides and leave the corners draped over the edge – then spoon some of the spinach mixture into the center and fold the corners of the dough over the filling and pinch them together in the center
  • Once you’ve used up all of the filling, beat the remaining egg with a tbsp of water and brush the tops of the puff pastry with the egg wash and bake at 400°F until the pastry is golden and puffed – approximately 20 minutes
  • Run a sharp knife around the edges of the pan to loosen and turn them out onto a rack to cool a bit before serving
    • If you’re planning on serving these at a later date, do not brush with egg wash and just freeze them in the muffin tins wrapped tightly in plastic wrap and then aluminum foil.  If you want to remove them from the pans, freeze them first and then pop them out once frozen and store them in plastic freezer bags.  Just don’t forget to brush them with the egg wash before baking them!

Source: Recipe adapted from Bon Appetit