Monday, June 24, 2013

recipe: spinach & feta puffs

Spinach and Feta paired together in a flaky pastry is amazing!
These are so good for appetizers and for brunch. 
And the recipe is easy, because you use store-bought puff pastry.
Yumm... I love these!! 

Recipe: Spinach & Feta Puffs

2/3 cup fresh spinach
1/2 cup crumbled feta
1/4 cup minced onion
1 tablespoon olive oil
1 teaspoon minced garlic
Salt & Pepper, to taste
1 large egg
1 sheet puff pastry rolled out flat (keep chilled until its time to use)

Preheat oven to 400°.
Spray muffin tin liberally with non-stick spray.

Put 3 good handfuls of fresh spinach into a food processor and pulse until it is finely chopped. You should have 2/3 cup of finely chopped spinach. In a medium bowl, mix the spinach with the feta, onion, olive oil, and garlic. Season with salt and pepper, to taste. In a small bowl, beat 1 egg and then fold it into the spinach mixture. Set aside.

Roll out the puff pastry so that it is even and flat. Using a pizza cutter, cut the puff pastry into squares that are just big enough to fill the muffin cups and for the corners to be folded over the filling. (I used a 24-cup mini-muffin tin, because I like these as an appetizer size! However, you could use the standard muffin size if you’d like.) Once you are done cutting the squares, place one in each muffin cup and press it in into bottom, leaving corners out. Then, fill each cup with the spinach/feta mixture. Finally, fold the puff pastry over filling, pinching the corners together in the center.

Brush the tops of the puff pastry with egg wash and bake until the pastry is golden brown and puffed, about 20-25 minutes. Allow the puffs to cool in pan for about 10 minutes. Run a sharp paring knife around pan edges to loosen; turn out puffs onto rack to cool slightly before serving.

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